Gut Friendly Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes are already a gut-friendly powerhouse, and roasting them at high heat brings out a natural sweetness that makes this dish feel indulgent without any of the ingredients your digestive system tends to fight against. The glaze is where things get really interesting — pure maple syrup and apple cider vinegar come together with freshly grated ginger and Ceylon cinnamon, a combination that's as soothing as it is bold. Apple cider vinegar and ginger are both well-regarded for supporting digestion, so every bite is doing a little extra work. Coconut oil keeps things dairy-free and helps the edges caramelize into those deeply golden, slightly crispy corners that make roasted vegetables genuinely craveable. The technique of finishing the potatoes with a quick glaze return to the oven locks in that sticky, lacquered coating without any heavy sauces or hard-to-digest additives. A scatter of fresh thyme at the end adds an herby brightness that lifts the whole dish. 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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