Pistachio Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and deepen in color are already a crowd-pleaser — but finishing them in a warm glaze of pure maple syrup, apple cider vinegar, fresh ginger, and Ceylon cinnamon takes the whole thing somewhere genuinely special. The vinegar cuts through the sweetness just enough to keep every bite bright and balanced rather than cloying. Coconut oil helps the cubes develop those golden, slightly crispy edges that make roasted sweet potatoes so irresistible in the first place. The glaze comes together in just a few minutes on the stovetop while the potatoes finish roasting, so the timing is almost effortless. A final few minutes back in the oven lets everything set into a glossy, caramelized coating — just keep an eye on it, because that maple syrup moves fast near the end. A scatter of fresh thyme over the top adds a subtle herby note that makes the dish feel a little more elevated without any extra effort. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-checking or substitution stress — just a beautiful, flavor-packed side dish you can feel good about serving.
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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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