Nutmeg Free Maple Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with maple syrup and coconut oil are one of those side dishes that feel far more impressive than the effort involved. The wedges caramelize beautifully at the edges while staying tender and creamy inside, with warm notes of Ceylon cinnamon and ginger rounding out the natural sweetness. Many classic sweet potato recipes lean heavily on warming spices that include nutmeg, which can be tricky to avoid in pre-made spice blends or store-bought sides — this one keeps things simple and intentional, using only what's listed. Every ingredient here is straightforward, so there's no guesswork about what's hiding in the spice mix. A finishing scatter of fresh parsley adds a little color and brightness that makes the whole platter look like something from a restaurant. This is the kind of recipe that earns a permanent spot in your weeknight rotation and holds its own on a holiday table too.
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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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