Fish Free Maple Roasted Sweet Potatoes

Sweet potatoes hit differently when they come out of the oven with caramelized edges and a glossy maple glaze, and this recipe delivers exactly that. Coconut oil helps the wedges roast up beautifully without any animal-derived fats, while pure maple syrup deepens into something almost candy-like against the natural sweetness of the potato. Ceylon cinnamon and ground ginger add warmth without overpowering — it's a spice combo that feels intentional and a little special. Every single ingredient here is straightforwardly plant-based and ocean-free, so there's zero guesswork about hidden seafood derivatives or fish-based sauces sneaking into the mix. The trick to getting those deeply golden, fork-tender wedges is spacing them out on the baking sheet so they roast rather than steam — don't skip that step. A scatter of fresh parsley at the end adds a pop of color and a faint herby brightness that makes the whole platter look like it belongs on a restaurant 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 →