AIP Friendly Maple Roasted Sweet Potatoes
Sweet potatoes are one of those ingredients that genuinely shine on an elimination-style protocol, and roasting them at high heat turns their natural sugars into something almost candy-like without a single off-plan ingredient. Melted coconut oil coats every wedge so the edges caramelize deeply against the pan, while pure maple syrup adds a glossy, honeyed finish that feels indulgent even though it's completely clean. Ceylon cinnamon and ground ginger bring warmth and a gentle spice that makes the whole kitchen smell incredible while the oven does its work. The key technique here is spacing the wedges cut-side down on a parchment-lined sheet — that direct contact with the hot pan is what builds the caramelized crust instead of just steaming them soft. A scatter of fresh parsley at the end adds a pop of color and a bright herbal note that balances all that sweetness. This makes four servings, so it's an easy side dish for a weeknight dinner or a meal-prep staple you can reheat throughout the week.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch wedges
- 2 tbsp coconut oil, melted
- 2 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- 1 tbsp fresh flat-leaf parsley, finely 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, toss the sweet potato wedges with the melted coconut oil, maple syrup, Ceylon cinnamon, ground ginger, and sea salt until every piece is evenly coated.
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