Cider Glazed Sweet Potatoes

Serves 6-8


  • 4 large sweet potatoes, peeled and cut into 1-inch chunks
  • 4 Tbsp melted coconut oil, divided
  • 1 cup apple cider
  • 1/2 cup apple cider vinegar
  • 1.5 tsp pumpkin pie spice
  • 3 Tbsp brown sugar
  • 1/2 cup dried cranberries
  • 1/4 cup chopped chives


  1. Preheat oven to 375 degrees.
  2. Spread the sweet potatoes in a single layer on a baking sheet. Drizzle 2 Tbsp of the coconut oil on top and season with salt and pepper.  Stir to combine.
  3. Roast the sweet potatoes for 30 minutes or until cooked.
  4. While the potatoes are roasting, pour the cider, vinegar, pie spice, sugar, cranberries and remaining 2 Tbsp coconut oil into a medium saucepan.
  5. Bring to a boil and then reduce heat to medium-high. Cook until the sauce has reduced by half.
  6. Toss the sweet potatoes in the glaze, garnish with the chives before serving.

Note: the potatoes and the glaze can be cooked 3 days ahead of time and kept separate until serving.

Click here for a print-friendly version!