Lupin Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn 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 two-stage roasting method means you get tender centers and those irresistible crispy corners in every bite. A scatter of fresh thyme at the end adds a subtle herbal note that lifts the whole dish. For anyone navigating lupin sensitivities, this recipe is naturally worry-free — every ingredient is straightforward, with no flour blends, legume-based thickeners, or processed additives that might sneak lupin in through the back door. The glaze comes together in just a few minutes on the stovetop while the potatoes finish roasting, so the timing flows effortlessly. It works beautifully as a holiday side, a weeknight vegetable, or even a meal-prep staple that reheats well.
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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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