Seeds Free Maple Roasted Sweet Potatoes
Sweet potatoes are already one of nature's most satisfying vegetables, and roasting them with maple syrup and warm spices takes them somewhere truly special. The wedges come out deeply caramelized at the edges with a tender, almost creamy interior that makes it hard to stop at just one. Coconut oil helps everything crisp up beautifully in a hot oven, while Ceylon cinnamon and ground ginger add a gentle, aromatic warmth without overpowering the natural sweetness of the potato. Every ingredient here is completely free of seeds, so there's no need to scrutinize labels or swap anything out — it's straightforwardly safe and straightforwardly delicious. A finishing scatter of fresh parsley adds a little color and brightness that makes the whole platter look like it came from a restaurant. This is the kind of side dish that disappears fast at the table, whether you're serving it alongside a weeknight dinner or bringing it to a holiday spread.
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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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