Sesame Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes are already one of nature's most naturally satisfying vegetables, and roasting them at high heat with coconut oil takes their caramel-edged potential to a whole new level. 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 special. Every single ingredient in this dish is straightforwardly plant-based and free from hidden sesame, which can sneak into glazes and sauces more often than you'd expect. No tahini, no sesame oil, no ambiguous "natural flavors" from a bottle — just clean, whole ingredients you can verify at a glance. The technique of finishing the glazed potatoes back in the oven for a few extra minutes is what sets this apart from a simple drizzle situation; the edges get deeply caramelized and almost lacquered. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the sweetness from tipping over into dessert territory. This is the kind of side dish that disappears fast at the table, no matter who you're feeding.
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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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