Low Sugar Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes are naturally sweet enough that they need absolutely nothing added to taste indulgent — and this recipe leans into that completely. Tossed in melted coconut oil and a warm trio of Ceylon cinnamon, turmeric, and ginger, the cubes roast at high heat until the edges turn deep golden and caramelized all on their own. Ceylon cinnamon is the softer, more floral cousin of the common cassia variety, and it brings a delicate warmth here that feels almost dessert-like without a single gram of added sweetener. Spacing the pieces out on the baking sheet is the small but crucial move that gives you those crispy, caramelized edges instead of a steamed, soggy result. A final scatter of fresh parsley adds a pop of color and a faint herby brightness that balances the richness beautifully. This is the kind of side dish that disappears fast — and nobody will believe there's nothing sweet added to make it taste this good.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), peeled and cut into ¾-inch cubes
- 2 tbsp coconut oil, melted
- 1 tsp ground ceylon cinnamon
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the sweet potato cubes with the melted coconut oil, Ceylon cinnamon, turmeric, ginger, and sea salt until every piece is evenly coated.
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