Pistachio 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 a hint of ginger rounding out every bite. Spacing them out on the baking sheet is the key move here — it lets the heat circulate and creates that deep, sticky caramelization instead of a soggy steam situation. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a little brightness that keeps the sweetness from feeling one-note. The whole ingredient list is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about cross-contact from shared processing facilities. It's the kind of dish that works just as well on a weeknight dinner plate as it does on a holiday table, and it tends to disappear fast either way.
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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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