Pescatarian Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes are already a crowd-pleaser, but roasting them at high heat with coconut oil takes them somewhere truly special — golden, caramelized edges with a tender, creamy center. The real magic here is the glaze: pure maple syrup and apple cider vinegar simmer down with fresh ginger and Ceylon cinnamon into something tangy, warm, and just complex enough to feel a little fancy. That final few minutes back in the oven lets the glaze set and cling to every cube, creating those deeply caramelized edges that make people hover around the pan before it even hits the table. Every ingredient in this dish is naturally plant-based and whole, so it fits effortlessly into a pescatarian lifestyle without any substitutions or workarounds. A scatter of fresh thyme at the end adds a subtle herbal note that cuts through the sweetness beautifully. This is the kind of side dish that quietly steals the show at any dinner — weeknight or otherwise.
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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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