Turkey 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 get tossed in melted coconut oil, pure maple syrup, Ceylon cinnamon, and ground ginger before hitting a hot oven, so every surface has a chance to caramelize into something deeply golden and fragrant. Spacing them out on the baking sheet is the key move here — it lets the heat circulate properly so you get those irresistible caramelized edges instead of soggy, steamed pieces. A finishing scatter of fresh flat-leaf parsley adds a little brightness that cuts through the sweetness beautifully. This dish is completely plant-based and free from any poultry-derived ingredients, making it a stress-free side that works for a wide range of guests and dietary needs. It's the kind of recipe that disappears fast at the table, so you might want to double the batch.
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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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