Wheat Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deeply golden are already a crowd-pleaser, but the tangy maple-cider glaze here takes them somewhere genuinely special. Every ingredient in this dish is naturally free from wheat and gluten, so there's no swapping, substituting, or label-reading anxiety involved — it's just clean, wholesome produce and pantry staples doing their thing. The glaze comes together on the stovetop while the potatoes finish roasting: pure maple syrup, apple cider vinegar, fresh ginger, and a touch of Ceylon cinnamon reduce into something sticky, bright, and warmly spiced. A final few minutes back in the oven lets that glaze set and caramelize right onto the cubes, creating edges that are almost candy-like without being cloying. Coconut oil helps the sweet potatoes roast up beautifully crisp on the outside while staying tender all the way through. A scatter of fresh thyme at the end adds a subtle herbal note that keeps the whole dish from feeling too sweet. This is the kind of side that disappears fast — whether you're serving it at a weeknight dinner or bringing it to a holiday table.
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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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