Peanut Free Maple Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with maple syrup and coconut oil are one of those side dishes that somehow feel both rustic and a little fancy at the same time. The Ceylon cinnamon and ground ginger add a warm, subtly spiced depth that makes the natural sweetness of the potatoes really sing. Spreading the wedges cut side down on a parchment-lined sheet is the move here — it gives you those deeply caramelized edges that are almost candy-like without any fuss. Store-bought versions of sweet potato sides often sneak in additives or are processed on shared lines, so making this from scratch with a short, clean ingredient list is genuinely reassuring. Every ingredient in this recipe is naturally free from peanuts and peanut derivatives, so there's no label-reading stress involved. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a hint of brightness that balances all that caramel richness beautifully. This one is the kind of dish that disappears fast at the table.
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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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