Capsaicin Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deeply golden, then finished in a tangy-sweet glaze — this is the kind of side dish that quietly steals the show at any table. The glaze comes together in minutes on the stovetop, combining pure maple syrup, apple cider vinegar, fresh ginger, and a whisper of Ceylon cinnamon into something sticky, bright, and beautifully complex. For anyone navigating capsaicin sensitivity, roasted vegetable dishes can be a minefield of hidden chili powders, cayenne, or paprika blends — this recipe keeps every element clean and warming without a trace of heat. Coconut oil helps the cubes caramelize evenly, and that final few minutes back in the oven lets the glaze set into glossy, slightly crisp edges that are genuinely hard to stop eating. Fresh thyme scattered over the top at serving adds a herby lift that ties the whole dish together. It's naturally sweet, deeply savory, and completely satisfying — no substitutions or workarounds needed.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!