Nitrate & Nitrite Free Maple Roasted Sweet Potatoes
Sweet potatoes are one of those naturally wholesome ingredients that need almost no help to shine, and this roasted version proves exactly that. Every component here ā from the coconut oil to the pure maple syrup and warming spices ā is completely clean and free of any cured or processed additives, which makes it a genuinely worry-free side dish. The Ceylon cinnamon and ground ginger bring a gentle, aromatic heat that pairs beautifully with the caramelized edges you get from a hot oven and a little patience with the flip. Spreading the wedges in a single layer is the real secret to that deep, golden crust rather than a soggy, steamed result. A finishing scatter of fresh parsley lifts the whole dish with a pop of color and brightness. This is the kind of recipe that looks impressive on a platter but asks very little of you in the kitchen.
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 āIngredients
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
- Ā½ tsp ground ceylon cinnamon
- Ā¼ tsp ground ginger
- Ā½ tsp fine sea salt
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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!