Artificial Flavors Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat until their edges turn deep gold and caramelized are one of those simple pleasures that never gets old. What makes this version stand out is the spice blend — Ceylon cinnamon brings a delicate, almost floral warmth that's noticeably softer than the cassia cinnamon found in most spice racks, and it pairs beautifully with turmeric and ginger for a layered, earthy depth. Every ingredient here is exactly what it says it is: whole spices, coconut oil, sea salt, and fresh sweet potatoes — nothing synthetic, no flavor packets, no mystery additives. For anyone who reads labels carefully and gets frustrated by "natural and artificial flavors" buried in the fine print, this is the kind of cooking that just makes sense. The method is straightforward — toss, spread, roast, flip — and the result is tender cubes with crispy caramelized edges that work as a side dish, a grain bowl topper, or an honest snack straight off the pan. A handful of fresh parsley at the end adds a bright, clean finish that ties everything together.
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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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