Vegan Maple Roasted Sweet Potatoes
Sweet potatoes are already one of nature's most naturally satisfying ingredients, and roasting them at high heat with coconut oil and pure maple syrup takes them somewhere truly special. The wedges caramelize at the edges while staying creamy and tender all the way through, hitting that perfect balance of sweet, warm, and just slightly savory from the sea salt. Ceylon cinnamon and ground ginger add a gentle, aromatic depth that makes the whole dish feel a little more considered than your average side. Every ingredient here is completely plant-based, so there's no need to swap anything out or second-guess a label — it's straightforwardly clean from start to finish. The trick of spacing the wedges out on the pan and roasting cut side down is what drives that gorgeous caramelization rather than a soggy steam situation. A scatter of fresh parsley at the end brightens the whole platter and makes it look as good as it tastes. Whether you're serving this alongside a holiday spread or just a weeknight dinner, it's the kind of dish that disappears fast.
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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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