Vegan Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes are already one of nature's most naturally satisfying ingredients, and roasting them at high heat with coconut oil takes their caramel-like depth 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. That final few minutes back in the oven lets the glaze set into sticky, lacquered edges that are genuinely hard to stop eating. Every single ingredient in this dish is plant-based by nature, so there's no swapping or substituting required — it's just straightforwardly, deliciously free of animal products from start to finish. Fresh thyme scattered over the top at serving adds a subtle herby contrast that keeps the sweetness from feeling one-note. This is the kind of side dish that earns a permanent spot on your rotation, whether you're cooking for a crowd or just treating yourself on a weeknight.
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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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