Beef 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 — softer and more floral than the common cassia variety — pairs with turmeric and ginger to create a warm, golden coating that smells incredible the moment it hits the oven. Coconut oil helps every cube caramelize beautifully at the edges while staying tender all the way through. The trick of spreading the pieces with a little breathing room on the pan means you get that deep, slightly crispy exterior instead of a soggy steam situation. A quick flip halfway through locks in the caramelization on all sides, and a scatter of fresh parsley at the end adds a bright, herby finish. This is a completely plant-based, naturally sweet side dish that works alongside almost anything — no swaps, no substitutions, no compromises needed.
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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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