Pecan 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 give each wedge a warm, subtly spiced depth that goes way beyond basic, while the maple syrup caramelizes into sticky, golden edges that are genuinely hard to stop eating. Spreading the wedges cut side down and giving them plenty of space on the pan is the move here ā it's what turns a good sweet potato into a great one with those deeply bronzed, almost crispy corners. A finishing scatter of fresh flat-leaf parsley adds a pop of color and a bright herbal note that keeps the whole dish from feeling too sweet. For anyone navigating nut allergies or sensitivities, this recipe is naturally free of tree nuts ā no swaps needed, no hidden ingredients to second-guess. It's a straightforward, crowd-pleasing dish that works just as well on a weeknight dinner table as it does on a holiday spread.
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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.
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