Almond Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat are already a weeknight hero, but the spice blend here takes them somewhere genuinely special. Ceylon cinnamon — the softer, more floral cousin of the cassia variety you'll find in most spice racks — pairs beautifully with turmeric and ginger to create warm, layered flavor without any heat. Coconut oil helps the edges caramelize into those deep golden corners that make roasted vegetables worth fighting over. The method is simple: coat, spread, roast, flip, and you're done. Every ingredient in this dish is naturally tree-nut-free, so there's no label-scanning or substitution stress involved — just straightforward pantry staples doing their best work. A scatter of fresh parsley at the end adds a bright, herby finish that keeps the dish from feeling too heavy. Serve it as a side with just about anything, or eat it straight off the pan — no judgment.
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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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