Chestnut Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deeply golden, then finished in a tangy-sweet glaze of pure maple syrup, apple cider vinegar, fresh ginger, and warm Ceylon cinnamon — this is the kind of side dish that quietly steals the show at any table. The coconut oil helps the cubes caramelize beautifully without any dairy, and that final few minutes back in the oven lets the glaze set into something almost lacquered and irresistible. For anyone navigating tree nut allergies or sensitivities, autumn and holiday menus can feel like a minefield, since chestnuts show up in stuffings, glazes, and roasted vegetable medleys more often than you'd expect. Every single ingredient here is straightforward and easy to verify, so you can cook with total confidence. The apple cider vinegar cuts through the sweetness just enough to keep the glaze bright rather than cloying, and the fresh ginger adds a gentle warmth that makes the whole dish feel a little more special. A scatter of fresh thyme over the top before serving adds a herby, aromatic finish that pulls everything together. This one is genuinely hard to stop eating straight off the baking sheet.
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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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