Cashew 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 Ceylon cinnamon and ground ginger give the wedges a warm, aromatic depth that goes way beyond basic, and the caramelized edges that develop in the oven are genuinely hard to resist. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking. Spreading the wedges cut side down and giving them space on the pan is the key move that turns soft sweet potatoes into something with real roast character rather than a steamed mush. A finishing scatter of fresh parsley adds a little color and brightness that makes the whole platter look like it came from a restaurant. This one works just as well alongside a weeknight protein as it does on a holiday table.

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 →