Chicken Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes are already one of the most naturally satisfying vegetables out there, and roasting them at high heat with coconut oil takes their caramel-edged sweetness to a whole new level. The real magic here is the glaze — pure maple syrup and apple cider vinegar simmer down with fresh ginger and Ceylon cinnamon into something tangy, warm, and deeply aromatic that clings to every golden cube. That final few minutes back in the oven lets the glaze set and the edges go almost lacquered, which is exactly as good as it sounds. This dish is entirely plant-based and built from whole, straightforward ingredients, so there's nothing hidden to worry about — just produce, pantry staples, and good technique. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. It works beautifully as a holiday side, a weeknight vegetable dish, or honestly just something you want to eat 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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