Gelatin Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deeply golden and caramelized are already a crowd-pleaser — but the tangy maple-cider glaze here takes them somewhere truly special. The combination of pure maple syrup, apple cider vinegar, fresh ginger, and Ceylon cinnamon reduces into a glossy, fragrant coating that clings to every cube. Coconut oil helps the potatoes crisp beautifully in the oven before the glaze even enters the picture, so you get layers of texture in every bite. For anyone navigating a gelatin-free lifestyle, this kind of dish is a genuine win — no hidden thickeners or stabilizers, just whole, straightforward ingredients doing all the work. The glaze thickens naturally on the stovetop through reduction, which means nothing sneaky is needed to get that luscious, sticky finish. A scatter of fresh thyme at the end adds a herby brightness that keeps the sweetness from feeling heavy. This one works just as well as a weeknight side as it does on 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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