Chicken Free Maple Roasted Sweet Potatoes
Sweet potatoes are already one of nature's most satisfying vegetables, and roasting them with maple syrup and warm spices takes them somewhere truly special. The wedges get tossed in melted coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger before hitting a hot oven, where their edges caramelize into something deeply golden and almost candy-like. Spacing them out on the baking sheet is the key move here — it lets the heat circulate properly so you get that gorgeous roasted crust instead of soft, steamed pieces. A flip halfway through ensures both cut sides develop that rich, lacquered finish. This dish is entirely plant-based and built from whole, straightforward ingredients, so there's no need to scan labels or worry about hidden animal proteins sneaking in. A scatter of fresh flat-leaf parsley at the end adds a bright, herby contrast that keeps the sweetness from feeling one-note. Whether you're serving it alongside a grain bowl, a holiday spread, or just eating it straight off the pan, this one is hard to resist.
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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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