Barley Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deeply golden are already a crowd-pleaser, but the tangy maple-cider glaze here takes them somewhere truly special. Coconut oil helps the cubes caramelize beautifully in the oven, while a quick stovetop reduction of pure maple syrup, apple cider vinegar, fresh ginger, and Ceylon cinnamon creates a glossy, fragrant coating that clings to every piece. The result is sweet, a little tart, warmly spiced, and completely irresistible. Every ingredient in this dish is naturally free of grain-based additives, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your side dish. The final few minutes back in the oven let the glaze set into those sticky, caramelized edges that make people reach for seconds before the dish even hits the table. A scatter of fresh thyme at the end adds a subtle herbal note that balances all that sweetness perfectly. This one works just as well alongside a holiday roast as it does on a regular weeknight plate.
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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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