Walnut Free Maple Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with maple syrup and coconut oil are one of those side dishes that somehow feel both rustic and a little fancy at the same time. The Ceylon cinnamon and ground ginger give the wedges a warm, aromatic depth that goes way beyond a basic roast, and the caramelized edges that develop in the oven are genuinely hard to stop eating. Spreading the pieces cut side down with room to breathe is the move that makes all the difference — they roast instead of steam, which means you get that gorgeous, sticky exterior rather than a soft, forgettable mush. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and any nut-based ingredients, so there's no need to scan labels or swap anything out. A scatter of fresh parsley at the end adds a little color and a bright finish that keeps the whole dish from feeling too sweet. It's the kind of effortless, crowd-pleasing side that earns a permanent spot in your weeknight rotation.
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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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