Artificial Flavors Free Maple Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deeply caramelized are one of those side dishes that feel far more impressive than the effort involved. Every ingredient here is exactly what it says it is — pure maple syrup for sweetness, coconut oil for richness, Ceylon cinnamon and ground ginger for warmth, and a pinch of sea salt to pull it all together. No flavor packets, no bottled seasonings with mystery additives, just real food doing what real food does best. The trick of roasting the wedges cut side down and giving them space on the pan means you get that gorgeous, lacquered crust rather than soft, steamed pieces. Flipping them halfway through lets both sides develop color, so every bite has that slightly crispy edge giving way to tender, sweet interior. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a gentle herbal note that keeps the dish from feeling too sweet. It's the kind of recipe that disappears fast at the table, and nobody needs to know how simple it was to make.
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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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