AIP Friendly Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of those simple pleasures that never gets old, and this version layers in warm spice in a way that feels genuinely special. Coconut oil helps the cubes crisp up beautifully while keeping everything completely compliant — no nightshades, no grains, no seed-based oils to second-guess. Ceylon cinnamon is worth seeking out here; it's softer and more floral than the cassia variety most spice racks hold, and it pairs with the turmeric and ginger to create a warm, earthy coating that smells incredible as it roasts. Spacing the cubes out on the baking sheet is the small but crucial step that gets you caramelized edges instead of a soggy pile, so don't skip it. A scatter of fresh parsley at the end adds a bright, herby lift that balances all that richness. This makes four servings and comes together with minimal prep, which is exactly what you want when you're already navigating a more demanding way of eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!