Pescatarian Maple Roasted Sweet Potatoes
Sweet potatoes hit differently when they come out of a hot oven with caramelized edges and a glossy maple glaze, and this recipe delivers exactly that. Coconut oil helps the wedges roast up beautifully rather than turning soft and soggy, while pure maple syrup deepens into something almost candy-like against the natural sweetness of the potato. Ceylon cinnamon and ground ginger add a warm, slightly floral spice that feels a little more refined than your average weeknight side. The trick of spacing the wedges cut side down on the pan means you get that gorgeous browning instead of a steamed, mushy result. A scatter of fresh parsley at the end cuts through the richness and makes the whole platter look like it belongs on a restaurant table. This is the kind of effortless, crowd-pleasing dish that fits right into a pescatarian spread — no substitutions, no workarounds, just genuinely great ingredients doing their thing.
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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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