AIP Friendly Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes are already a comfort-food staple, but roasting them at high heat with coconut oil and then finishing them in a tangy maple-cider glaze takes them somewhere genuinely special. The caramelized edges, the warmth of fresh ginger, and the subtle depth of Ceylon cinnamon make every bite feel like a little celebration. Following an autoimmune protocol means navigating a lot of "almost" recipes that sneak in nightshades, grains, or seed-based spices — this one keeps every ingredient firmly in safe territory without sacrificing any of the flavor. The glaze comes together in just a few minutes on the stovetop while the potatoes finish roasting, so the timing is easy to manage. A quick return to the oven lets the maple syrup set into a glossy, slightly sticky coating that clings to every cube. Fresh thyme scattered over the top at the end adds a herby brightness that balances the sweetness beautifully. This makes four servings and 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 2 large), peeled and cut into 1-inch cubes
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
For the glaze
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
For serving
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, toss the sweet potato cubes with the melted coconut oil and sea salt until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between the pieces.
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