Whole 30 Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of the most satisfying things you can pull out of the oven, and this version layers in serious flavor with fresh rosemary, minced garlic, turmeric, and ginger. Coconut oil is the fat of choice here, and it does double duty — helping the cubes crisp beautifully while keeping everything completely compliant with Whole30 guidelines. The single-layer roasting technique is key: giving each piece its own space on the pan means you get that irresistible caramelized edge instead of soggy, steamed chunks. Every ingredient on the list is clean and straightforward, so there's no label-reading stress or ingredient swaps required. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole platter look as good as it tastes. This works just as well as a weeknight side as it does for meal prep — the flavors only deepen as it sits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!