Pistachio Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of those simple pleasures that never gets old. Melted coconut oil coats every cube and helps the natural sugars develop that irresistible, slightly crispy exterior while the inside stays tender and creamy. Fresh rosemary and minced garlic bring an earthy, aromatic punch, while ground turmeric and ginger add a warm, subtle depth that makes this side dish feel anything but ordinary. Spreading the pieces in a single layer is the key move here — it lets the oven do its job and roast rather than steam, so you get real caramelization on every piece. A final scatter of fresh parsley brightens the whole platter right before serving. This is the kind of dish that disappears fast, whether it's alongside a weeknight dinner or anchoring a holiday spread — and every ingredient in it is exactly what it looks like, no hidden surprises.
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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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