Citric Acid Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes are already one of the most naturally sweet and satisfying vegetables out there, and roasting them at high heat takes that quality to a whole new level. The challenge with a lot of glazed vegetable recipes is that they sneak in lemon juice or citrus-based additives to brighten the flavor — this one skips all of that entirely. Instead, apple cider vinegar does the heavy lifting, adding just enough tang to balance the richness of pure maple syrup without introducing any citric acid. Fresh ginger and ground Ceylon cinnamon round out the glaze with warmth and depth, so nothing feels flat or one-note. The technique is straightforward: roast the cubes until caramelized, reduce the glaze on the stovetop, then toss and return everything to the oven for a final sticky, golden finish. A scatter of fresh thyme at the end adds a subtle herby contrast that makes the whole dish feel a little more special. This is the kind of side that disappears fast, whether you're serving it at a weeknight dinner or bringing it to a holiday table.
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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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