Legume Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deeply golden are already a crowd-pleaser, but the tangy maple-cider glaze here takes them somewhere genuinely special. The combination of pure maple syrup, apple cider vinegar, fresh ginger, and Ceylon cinnamon reduces into a glossy, aromatic coating that balances sweet, tart, and warmly spiced in every bite. Coconut oil helps the cubes caramelize beautifully without any butter or dairy, and the whole ingredient list is naturally free from beans, lentils, peas, and any other legume — no label-checking required. That can be a real relief when you're navigating side dishes for a crowd with mixed dietary needs, since so many glazes and sauces sneak in soy or other legume-derived ingredients. The technique is straightforward: roast, flip, glaze, and finish — just keep an eye on that final few minutes in the oven because the maple syrup can go from perfectly caramelized to scorched fast. A scatter of fresh thyme at the end adds a subtle herby lift that makes the whole dish feel a little more elevated. This one works just as well on a weeknight dinner table as it does on a holiday spread.
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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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