Fructose Free Maple Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deeply caramelized and their centers go silky-soft — this is comfort food that earns its place on any table. A drizzle of pure maple syrup and a touch of coconut oil help the wedges develop that gorgeous, lacquered finish without relying on high-fructose sweeteners or processed ingredients that can sneak into store-bought versions. Ceylon cinnamon and ground ginger add warmth without overwhelming the natural earthiness of the potato, keeping every bite balanced and aromatic. Spacing the wedges out on the baking sheet is the small but crucial move that turns them properly roasted rather than steamed, so you get those irresistible caramelized edges every single time. A scatter of fresh flat-leaf parsley at the end cuts through the sweetness with a little brightness and makes the whole platter look stunning. This is the kind of side dish that disappears fast — simple enough for a weeknight but impressive enough to bring to a holiday spread.
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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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