Wheat Free Maple Roasted Sweet Potatoes
Sweet potatoes are one of those vegetables that practically beg to be roasted, and this version delivers caramelized edges, tender centers, and a warm spiced glaze that tastes like pure comfort. Coconut oil and pure maple syrup do all the heavy lifting here — no flour, no thickeners, no hidden grain-based ingredients anywhere in the mix. That makes this an effortless win for anyone navigating a wheat-free lifestyle, since so many glazed or seasoned side dishes sneak in soy sauce, malt vinegar, or starch-based coatings you'd never expect. Ceylon cinnamon and ground ginger give the wedges a gentle, aromatic heat that plays beautifully against the natural sweetness of the potato. The trick of roasting cut-side down on a parchment-lined sheet is what gets you those deeply golden, slightly sticky edges without any fuss. A scatter of fresh parsley at the end adds a pop of color and a bright, herby finish that keeps the dish from feeling too sweet. This one works just as well as a weeknight side as it does on a holiday table.
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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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