Celery Free Maple Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with coconut oil and pure maple syrup are one of those side dishes that feel far more special than the effort involved. The wedges caramelize at the edges and turn buttery-soft in the center, with warm Ceylon cinnamon and a hint of ginger rounding out every bite. This is the kind of recipe that disappears fast at the dinner table — no matter who you're feeding. Every single ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. Spreading the wedges cut side down on a parchment-lined pan is the small trick that makes a big difference, giving you that gorgeous, lacquered crust without any fuss. A scatter of fresh parsley at the end adds a pop of color and a little brightness that balances the sweetness beautifully. It works as a weeknight side, a holiday dish, or honestly just a reason to turn on the oven.
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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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