Oats Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go 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 glaze reduces into something glossy and complex that tastes far more involved than it actually is. For anyone navigating grain-free or oat-free eating, this recipe is a natural fit — every single ingredient is whole and straightforward, with zero hidden fillers or thickeners to worry about. The apple cider vinegar cuts through the sweetness just enough to keep things balanced rather than cloying, while the ginger adds a gentle warmth that plays perfectly off the cinnamon. A final scatter of fresh thyme lifts the whole dish with a herby, savory note that makes it feel genuinely elegant. Serve it straight from the oven while the glaze is still set and shimmering — it's the kind of recipe you'll find yourself coming back to all autumn and winter long.
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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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