Artificial Food Coloring Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes are already one of nature's most vibrant ingredients, so there's absolutely no need for synthetic dyes or artificial additives to make this dish visually stunning. The warm golden hue comes entirely from turmeric and Ceylon cinnamon — real spices doing real work. Ceylon cinnamon in particular is worth seeking out; it's softer and more floral than the common cassia variety, and it pairs beautifully with the natural sweetness of roasted sweet potato. Coconut oil helps every cube caramelize at the edges while keeping the inside tender and almost creamy. Roasting at a high heat and giving each piece a little breathing room on the pan is what creates those deep, golden corners that make this dish so irresistible. A scatter of fresh parsley at the end adds a pop of color that's completely natural and genuinely pretty. It's the kind of simple, wholesome side dish that proves clean eating never has to be boring.
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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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