Rice 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 warm 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 grains or fillers in sight, making this a naturally wholesome choice for anyone navigating a rice-free lifestyle. There's no hidden starch, no grain-based thickener in the glaze — just a quick simmer on the stovetop that reduces into something glossy and complex. The apple cider vinegar cuts through the sweetness just enough to keep every bite bright and balanced rather than cloying. A final few minutes back in the oven lets the glaze set and cling to every caramelized edge, which is honestly the move that takes this from good to unforgettable. Scatter fresh thyme over the top before serving and it looks as impressive as it tastes. Whether it's a weeknight dinner or a holiday spread, this one earns its place on the table every single time.
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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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