Hazelnut Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deeply golden, then finished in a tangy-sweet glaze of pure maple syrup, apple cider vinegar, fresh ginger, and Ceylon cinnamon — this is the kind of side dish that quietly steals the show at any table. The coconut oil helps the cubes caramelize beautifully without any dairy, and the glaze reduces into something sticky and complex that tastes far more involved than it actually is. Tree nut allergies and sensitivities can make navigating store-bought glazed or candied sweet potato dishes genuinely stressful, since hazelnut-based spreads and nut oils sneak into a surprising number of prepared sides and sauces. Here, every single ingredient is straightforward and easy to verify, so you can cook with total confidence. The final flourish of fresh thyme is optional but worth it — the herbal note cuts through the sweetness in the best possible way. Serve it straight from the oven while the glaze is still glossy and the edges are just a little crisp.
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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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