Gluten Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until caramelized and golden are already a crowd-pleaser, but the tangy maple and apple cider glaze here takes them somewhere truly special. The combination of pure maple syrup, apple cider vinegar, fresh ginger, and Ceylon cinnamon creates a sauce that's sweet, bright, and just a little warming — it reduces into a glossy coating that clings to every cube. Coconut oil helps the edges crisp up beautifully in the oven, giving you that satisfying contrast between a slightly crisp exterior and a tender, creamy center. Every ingredient in this dish is naturally free from gluten, so there's no substituting or label-checking required — just straightforward, wholesome cooking. The final few minutes back in the oven let the glaze set and deepen into those irresistible caramelized edges, so don't skip that step. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the dish from tipping too sweet. Whether you're serving this as a holiday side or a weeknight staple, it's the kind of dish that disappears fast.
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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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