Soy Free Maple Roasted Sweet Potatoes
Sweet potatoes are already one of nature's most naturally sweet vegetables, but roasting them at high heat with pure maple syrup and coconut oil takes them somewhere truly special. The edges caramelize into sticky, golden ribbons while the centers stay soft and creamy ā the kind of side dish that disappears from the table before you even sit down. Ceylon cinnamon and ground ginger add a warm, slightly floral spice that feels a little more refined than your average roasted veggie. Every single ingredient here is clean and straightforward, which means no label-reading stress or second-guessing whether a sauce or seasoning is sneaking in unwanted additives. Spreading the wedges cut-side down with space between them is the key move ā it's what separates a truly caramelized roast from a soggy, steamed disappointment. A scatter of fresh parsley at the end brightens the whole dish and makes it look like something you'd order at a restaurant. Whether it's a weeknight dinner or a holiday spread, this one earns a permanent spot in the rotation.
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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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