Oats Free Maple Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with coconut oil and pure maple syrup are one of those side dishes that feel far more special than the effort involved. The wedges caramelize beautifully at the edges while staying creamy and tender all the way through, with warm Ceylon cinnamon and ginger rounding out every bite. Every single ingredient here is naturally free from grains and grain derivatives, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. Spacing the wedges out on the baking sheet is the real trick, letting the oven's dry heat work its magic instead of trapping steam and leaving you with soggy results. A scatter of fresh parsley at the end adds a little color and a bright, herby contrast to all that caramelized sweetness. This is the kind of dish that disappears fast at the table, whether you're serving it alongside a weeknight roast or bringing it 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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