Gut Friendly Maple Roasted Sweet Potatoes
Sweet potatoes are already a gut-friendly superstar, loaded with fiber and easy-to-digest complex carbs, and roasting them at high heat brings out a natural sweetness that feels almost indulgent. Coconut oil helps the wedges caramelize beautifully without any inflammatory seed oils, while pure maple syrup adds just enough sticky gloss to make the edges crackle and deepen in the oven. Ceylon cinnamon and ground ginger aren't just there for flavor — both are well-regarded for their gentle, soothing properties, making every bite work a little harder for your digestive system. The trick of spacing the wedges out on the pan means they roast rather than steam, giving you those deeply caramelized edges that are genuinely hard to stop eating. A scatter of fresh parsley at the end brightens the whole dish and adds a pop of color that makes it look far more impressive than the effort involved. This is the kind of simple, wholesome side that fits easily into a sensitive eating plan without ever feeling like a compromise.
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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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