Dairy Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes are already one of nature's most naturally rich and satisfying vegetables, and roasting them at high heat with coconut oil takes that depth even further — no butter required. The real magic here is the glaze: pure maple syrup and apple cider vinegar simmer down into something tangy, sweet, and complex, with fresh ginger and Ceylon cinnamon adding warmth without any heaviness. Every component in this dish is completely plant-based, so there's no need to swap anything out or second-guess a label. The technique matters too — spreading the cubes with space between them and flipping halfway through ensures you get genuinely caramelized edges rather than steamed, soft chunks. That final few minutes back in the oven with the glaze on top is where everything comes together into sticky, lacquered perfection. A scatter of fresh thyme at the end cuts through the sweetness just enough to make this feel like a proper side dish rather than a dessert. It works beautifully alongside a holiday spread or a simple weeknight protein, and it's the kind of recipe that quietly impresses everyone at the 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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