Rice Free Maple Roasted Sweet Potatoes
Sweet potatoes roasted with maple syrup and warm spices are one of those side dishes that somehow feel both rustic and a little fancy at the same time. Coconut oil helps the wedges develop beautifully caramelized edges in a hot oven, while Ceylon cinnamon and ground ginger give every bite a gentle, aromatic heat that pairs perfectly with the natural sweetness of the potato. Cutting them into thick wedges and giving each piece room to breathe on the baking sheet is the key move here ā it means you get roasted, not steamed, and that difference shows up in every golden, slightly crispy edge. A finishing scatter of fresh flat-leaf parsley adds a pop of color and a bright herbal note that keeps the dish from feeling too heavy or sweet. This is naturally free of grains and fillers, so there's nothing to second-guess about what's on your plate ā just honest, whole ingredients doing exactly what they're supposed to do. It works beautifully alongside roasted proteins, holiday spreads, or honestly just eaten straight off the pan while nobody's looking.
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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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