Almond Free Maple Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deeply caramelized and glossy — this is the kind of side dish that disappears from the table before anything else. Coconut oil and pure maple syrup create a naturally sticky, golden coating that crisps beautifully in the oven, while Ceylon cinnamon and ground ginger add warmth without overwhelming the natural sweetness of the potato. Spacing the wedges out on the baking sheet is the real trick here — it lets the heat circulate and roast rather than steam, giving you that irresistible caramelized edge in every bite. A finishing scatter of fresh flat-leaf parsley keeps things bright and pulls the whole dish together. Every single ingredient is straightforward and tree-nut-free by nature, so there's no label-checking anxiety or swapping required — just honest, whole-food cooking. It works equally well as a weeknight side or a showstopper on a holiday spread.
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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
- 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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