Almond Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes are already one of nature's most naturally sweet vegetables, and roasting them at high heat pulls out even more of that caramel depth. The real magic here is the finishing glaze — pure maple syrup and apple cider vinegar simmer down with fresh ginger and Ceylon cinnamon into something tangy, warm, and just a little complex. That glaze gets tossed over the already-golden cubes and goes back into the oven for a few minutes, locking onto the edges in a way that's genuinely hard to stop eating. Coconut oil helps the potatoes roast up beautifully without any dairy, and every single ingredient in this dish is straightforward and tree-nut-free by nature — no swaps needed, no label-checking stress. The optional fresh thyme at the end adds a subtle herby contrast that keeps the sweetness from feeling one-note. This is the kind of side dish that disappears fast at a dinner table, whether you're cooking for a crowd or just treating yourself to something a little special on a weeknight.
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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
- 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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