Citrus Free Maple Roasted Sweet Potatoes
Sweet potatoes roasted at high heat are already one of the most satisfying things you can pull out of an oven, and this version leans into that natural sweetness with pure maple syrup and warm spices. Coconut oil helps the wedges caramelize beautifully at the edges while keeping the inside pillowy and tender. Ceylon cinnamon and ground ginger give the whole dish a gentle, aromatic depth without any sharpness or bitterness. Many roasted sweet potato recipes sneak in orange juice or a citrus-based glaze to brighten the flavor, but this one proves you simply don't need it — the maple syrup does all the heavy lifting. Spreading the wedges cut side down with space between them is the key move here, ensuring they roast rather than steam and develop those deeply golden, slightly sticky edges. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a clean, herby finish that makes the whole platter look as good as it tastes. This is the kind of effortless side dish that disappears fast at the table.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!