Pork Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deeply golden are already a crowd-pleaser, but the tangy maple-cider glaze here takes them somewhere genuinely special. The combination of pure maple syrup, apple cider vinegar, fresh ginger, and Ceylon cinnamon creates a sauce that's bright, warming, and just complex enough to feel like something you'd order at a restaurant. Coconut oil helps the cubes caramelize beautifully without any animal fats in the mix, making this a naturally clean, wholesome side dish from start to finish. The two-stage roasting method — flipping halfway through and then finishing with the glaze — means you get tender insides, caramelized edges, and a lacquered coating that clings to every piece. A scatter of fresh thyme at the end adds a subtle herbal note that balances all that sweetness. This is the kind of dish that disappears fast at the table, whether you're serving it alongside a holiday spread or a simple weeknight dinner.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!