Celery Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deeply golden, then finished with a tangy-sweet maple and apple cider 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, with fresh ginger and Ceylon cinnamon adding warmth and a little complexity that makes every bite feel intentional. Coconut oil helps the cubes caramelize beautifully without any dairy, and the apple cider vinegar keeps the sweetness from tipping into cloying territory. Every single ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. A final scatter of fresh thyme lifts the whole dish with a herby brightness that plays perfectly against the sticky, spiced glaze. Serve it straight from the oven while the edges are still crisp and the glaze is just set for the best possible texture.
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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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