Beef Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deeply golden are already a crowd-pleaser, but a finishing glaze of pure maple syrup, apple cider vinegar, fresh ginger, and Ceylon cinnamon takes them somewhere genuinely special. The vinegar cuts through the sweetness just enough to keep every bite bright and balanced, while the ginger adds a subtle warmth that makes the whole dish feel a little more sophisticated than your average side. Coconut oil helps the cubes caramelize beautifully in the oven without any animal-derived fats, so this is naturally free from any meat-based ingredients without any substitutions or workarounds required. The glaze comes together in a small saucepan in just a few minutes while the potatoes finish roasting, and that final few minutes back in the oven lets everything set into sticky, lacquered perfection. A scatter of fresh thyme leaves at the end adds a herby, aromatic contrast that makes the dish look as good as it tastes. This works just as well as a weeknight side as it does on a holiday table — it's the kind of recipe that earns requests for seconds every single time.
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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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