High Fructose Corn Syrup Free Maple & Apple Cider Vinegar Cassava Fries

Cassava fries have a naturally dense, creamy interior that crisps up beautifully in a hot oven, and this recipe leans all the way into that texture with a finishing glaze that is genuinely hard to stop eating. The fries get a quick parboil before roasting, which is the key step that keeps them tender inside while the edges turn golden and slightly crunchy. Coconut oil, turmeric, and ginger give the base a warm, earthy backbone before the glaze even enters the picture. That glaze is where things get really interesting — pure maple syrup and apple cider vinegar reduce together with coconut aminos into something tangy, sweet, and a little savory all at once. Every ingredient here is naturally free of the processed corn-derived sweeteners that sneak into so many store-bought sauces, condiments, and even frozen fries. You are not sacrificing any sweetness or depth; you are just getting it from real, recognizable sources. A scatter of fresh parsley at the end cuts through the richness and makes the whole plate look as good as it tastes. Serve them straight from the oven while the glaze is still tacky and the edges are at peak crispness.

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