Turkey Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deeply golden, then finished in a tangy maple and apple cider glaze — this is the kind of side dish that quietly steals the show at any table. The glaze comes together in minutes on the stovetop, with fresh ginger and Ceylon cinnamon adding warmth and a little brightness that balances the natural sweetness of the potatoes beautifully. Coconut oil helps the cubes caramelize without burning, and that final few minutes back in the oven locks the glaze onto every sticky, golden edge. A scatter of fresh thyme at the end lifts the whole dish with a subtle herbal note that keeps it from tipping into dessert territory. This recipe is built entirely from whole, plant-based pantry staples, so there's nothing to second-guess when you're planning a spread that needs to work for everyone at the table. It's equally at home alongside a weeknight grain bowl or dressed up as part of a larger celebratory feast.
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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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