Turkey Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of the most satisfying things you can pull out of an oven, and this version layers in serious flavor with fresh rosemary, minced garlic, and warm spices. Coconut oil helps everything crisp up beautifully while adding a subtle richness that plays perfectly against the natural sweetness of the potatoes. A touch of turmeric and ground ginger give the dish a gentle warmth that makes it feel a little more interesting than your average roasted side. The trick of spreading the cubes in a single layer with space between them means you get proper caramelization instead of soggy, steamed pieces — a small step that makes a big difference. This is the kind of dish that works just as well alongside a weeknight dinner as it does on a holiday table, and it comes together with nothing more than a bowl, a baking sheet, and a hot oven. A scatter of fresh parsley at the end keeps things bright and pulls the whole platter together.
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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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