Low Iodine Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes are already a low-iodine kitchen staple, and this roasted version turns them into something genuinely special. Coconut oil and fine sea salt keep the ingredient list clean and compliant, while the glaze — built from pure maple syrup, apple cider vinegar, fresh ginger, and Ceylon cinnamon — adds layers of warmth and tang that taste anything but restricted. The high-heat roasting method is the real secret here: caramelized edges and tender centers develop before the glaze even hits the pan, so every cube has real texture and depth. That final few minutes back in the oven lets the maple glaze set into a sticky, glossy coating that clings to every corner. A scatter of fresh thyme at the end lifts the whole dish with a subtle herbal note that balances the sweetness beautifully. This is the kind of side that disappears fast at the table, whether you're cooking for a crowd or just treating yourself to something a little more exciting than a plain baked potato.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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