Mustard Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deeply golden, then finished in a glossy maple and apple cider glaze — this is the kind of side dish that quietly steals the show at any table. The glaze comes together in just a few minutes on the stovetop, with fresh ginger and Ceylon cinnamon adding warmth and a little brightness that plays beautifully against the natural sweetness of the potatoes. Every ingredient here is clean and straightforward, which makes this a genuinely stress-free choice for anyone navigating condiment-heavy recipes that often sneak in unwanted additions. Coconut oil gives the cubes a lovely caramelized crust before the glaze even hits, so you get layers of texture in every bite. The apple cider vinegar keeps things from tipping into cloying territory, balancing the maple syrup with just enough tang. A scatter of fresh thyme at the end lifts the whole dish with a subtle herbal note that makes it feel a little more special. Whether you're serving it alongside a holiday roast or a simple weeknight dinner, this one is worth keeping in regular rotation.
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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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