Caffeine Free Maple Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with maple syrup and coconut oil are one of those side dishes that somehow feel both rustic and a little fancy at the same time. The wedges caramelize beautifully in the oven, developing deeply golden edges with a tender, almost buttery center that's hard to resist straight off the pan. Ceylon cinnamon and ground ginger give the whole thing a warm, aromatic lift without any bitterness, and a scatter of fresh parsley at the end adds a bright, herby finish. Every ingredient here is naturally free of stimulants, so this is a genuinely relaxing dish — no hidden surprises, just wholesome produce and pantry staples. The trick to getting that gorgeous caramelization is spacing the wedges out on the baking sheet so they roast rather than steam, and flipping them halfway through so both cut sides get that sticky, lacquered coating. It works just as well alongside a weeknight protein as it does on a holiday table, and the short ingredient list means you can pull it together without much fuss.
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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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