Pork Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of those side dishes that disappear from the platter before you even sit down. Coconut oil helps everything crisp up beautifully, while minced garlic and fresh rosemary fill your kitchen with an aroma that makes the whole house feel like a restaurant. A pinch of turmeric and ground ginger add a subtle warmth that keeps each bite interesting without overpowering the natural sweetness of the potato. The method is straightforward — toss, spread in a single layer, roast, flip, done — and that spacing on the baking sheet is the real secret to getting those irresistible caramelized edges instead of a soggy pile. Every ingredient here is naturally free from pork and pork-derived products, so there's nothing to second-guess or swap out. A scatter of fresh parsley at the end adds a pop of color and brightness that makes it look as good as it tastes. Whether it's a weeknight dinner or a holiday spread, this one earns a permanent spot in the rotation.
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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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