Low Histamine Maple & Apple Cider Roasted Sweet Potatoes

Total time45 min

Prep time10 min

Cook time35 min

4.6

(13)

Low Histamine Maple & Apple Cider Roasted Sweet Potatoes

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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
Ingredient note
Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
¼ tsp ground ceylon cinnamon
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe uses only a very small amount of true ceylon cinnamon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.

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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