Shellfish Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deeply golden are already a crowd-pleaser, but this version takes things to another level entirely. A quick stovetop glaze built from pure maple syrup, apple cider vinegar, fresh ginger, and Ceylon cinnamon gets drizzled over the caramelized cubes in the final minutes of roasting, locking in a sticky, tangy-sweet coating that tastes far more complex than the short ingredient list suggests. Coconut oil helps the potatoes crisp beautifully without any dairy, and the whole dish comes together on a single baking sheet with minimal cleanup. The apple cider vinegar cuts through the sweetness just enough to keep every bite bright and balanced rather than cloying. A scatter of fresh thyme at the end adds a subtle herbal note that makes the whole platter look and taste like something from a restaurant side menu. This is the kind of recipe that disappears fast at a dinner table, whether it's a weeknight meal or a holiday spread — and because every ingredient is straightforward and naturally free of any seafood or shellfish concerns, there's nothing to second-guess before 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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