Cashew Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until caramelized and golden are already a crowd-pleaser, but the tangy maple and apple cider glaze here takes them somewhere truly special. The combination of pure maple syrup, apple cider vinegar, fresh ginger, and Ceylon cinnamon creates a bright, warming sauce that clings to every cube and deepens beautifully in those final minutes in the oven. Coconut oil helps the edges crisp up and caramelize in a way that butter simply can't match, giving each piece that irresistible contrast of tender interior and slightly sticky, lacquered exterior. Tree-nut allergies and sensitivities can make navigating store-bought glazes and seasoned vegetable sides genuinely stressful, but every single ingredient here is straightforward and easy to verify. There are no hidden blends, no nut-based oils, and no ambiguous "natural flavors" to second-guess — just whole, recognizable pantry staples. A scatter of fresh thyme at the end adds a subtle herbal note that makes the whole dish feel a little more elevated without any extra effort. This is the kind of side that disappears fast, so consider doubling the batch.
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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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