Honey Free Ginger-Scallion Mini Stuffed Sweet Potatoes

These little roasted sweet potatoes are the kind of appetizer or side dish that disappears fast — caramelized on the cut side, tender all the way through, and finished with a savory glaze that hits every note. The ginger-scallion topping is built from coconut aminos, fresh ginger, scallions, apple cider vinegar, and a touch of turmeric, so the flavor is bold and complex without relying on any sweetener to get there. That matters more than it sounds, because a lot of Asian-inspired glazes lean on honey or agave to balance the salt and acid — this one does it entirely through the natural sweetness of the potato itself and the depth of the aromatics. Blooming the ginger in coconut oil before adding the other glaze ingredients is a small step that makes a big difference, coaxing out a warmth and fragrance you just can't get from a cold mix. After the glaze sets in the oven, each half is glossy, sticky, and ready to be scattered with fresh cilantro and a squeeze of lime. It's a genuinely impressive dish that comes together with pantry staples and zero fuss.

About Fig

Fig 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 →