Pescatarian Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes are already a crowd-pleaser, but roasting them at high heat with coconut oil, fresh rosemary, and minced garlic takes them somewhere genuinely special. The edges caramelize into deep golden corners while the centers stay tender and creamy — exactly the kind of contrast that makes a simple side dish memorable. Turmeric and ginger add a subtle warmth that plays beautifully against the earthiness of the rosemary without overpowering the natural sweetness of the potato. Spacing the cubes out on the baking sheet is the small but crucial move that guarantees a proper roast rather than a soggy steam, so don't skip it. A scatter of fresh parsley at the end brightens the whole platter and makes it look like something you'd order at a restaurant. This is the kind of effortless, plant-forward dish that fits naturally into a pescatarian spread — whether you're pairing it with grilled fish, a grain bowl, or just eating it straight off the pan.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), peeled and cut into ¾-inch cubes
- 3 tbsp coconut oil, melted
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the sweet potato cubes, melted coconut oil, garlic, rosemary, turmeric, ginger, and salt. Toss until every piece is evenly coated.
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