Vegetarian 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 a soggy pile. A flip halfway through ensures both cut sides develop that gorgeous color and the fork-tender interior you're after. A scatter of fresh flat-leaf parsley at the end adds a bright, herby contrast that keeps the dish from feeling too sweet. This is the kind of side that disappears fast at any table, whether you're serving it alongside a holiday spread or a simple weeknight dinner.
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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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