Yeast Free Maple Roasted Sweet Potatoes
Sweet potatoes hit differently when they come out of a hot oven caramelized at the edges and tender all the way through. Coconut oil and pure maple syrup work together here to create a sticky, golden glaze that deepens beautifully during roasting — no refined sugars, no leavening agents, nothing that would raise a flag for anyone avoiding yeast. Ceylon cinnamon and ground ginger add warmth without overpowering the natural sweetness of the potatoes, making every wedge taste like it belongs on a holiday table even on a random Tuesday. The trick of spacing the wedges out and flipping them halfway through is what separates truly caramelized results from a soggy, steamed disappointment. A finishing scatter of fresh parsley brightens the whole dish and adds a little color if you're serving guests. This is the kind of simple, whole-food side dish that proves eating around dietary restrictions doesn't have to mean eating around flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!