Xanthan Gum Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until caramelized and golden are already a crowd-pleaser, but the tangy maple-cider glaze here takes them somewhere genuinely special. The combination of pure maple syrup, apple cider vinegar, fresh ginger, and Ceylon cinnamon reduces into a glossy, aromatic coating that clings to every cube and deepens in the final few minutes of roasting. Coconut oil helps the edges crisp up beautifully, and a scatter of fresh thyme at the end adds a subtle herby lift that keeps the dish from feeling too sweet. Every single ingredient in this recipe is naturally free from thickeners and stabilizers — no gums, no starches, no additives — just whole foods doing all the work. That makes it a genuinely reliable choice when you need to avoid xanthan gum and similar additives that sneak into so many glazes, sauces, and spice blends. It works just as well as a weeknight side as it does on a holiday table, and the fact that it comes together on one baking sheet makes cleanup almost as satisfying as the dish itself.
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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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