Paleo 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. Coconut oil does the heavy lifting in the roasting phase, helping each cube caramelize beautifully without any butter or refined oils in sight. The quick stovetop glaze is where the magic really happens: the vinegar cuts through the sweetness, the ginger adds a bright little kick, and the cinnamon rounds everything out into something that tastes far more complex than the ingredient list suggests. Every component here is whole-food and grain-free, so there's no need to scan labels or swap anything out — it just works as written. A final scatter of fresh thyme lifts the whole dish with a subtle herbal note that keeps it from tipping into dessert territory. Serve it straight from the oven while the glaze is still glossy and the edges are just slightly crisp — that's when it's absolutely at its best.
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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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