Breastfeeding Friendly Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes are already a nutritional powerhouse, and roasting them at high heat transforms their natural sugars into something deeply caramelized and almost candy-like at the edges. The warm spice blend here — Ceylon cinnamon, turmeric, and ginger — layers beautifully without overwhelming, making each bite feel nourishing and satisfying rather than just sweet. Ceylon cinnamon in particular is the gentler, more delicate variety, a thoughtful choice when you're being mindful about what goes into your body and, by extension, your baby's. Coconut oil helps the cubes roast up golden and crisp on the outside while staying tender all the way through. The whole thing comes together on a single sheet pan, which is a genuine blessing when you're short on time and energy. A scatter of fresh parsley at the end adds a little brightness and color without any fuss. This is the kind of simple, wholesome side dish that fits easily into a rotation when you're focused on eating well and keeping things stress-free.
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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)
Can be omittedflat-leaf parsley
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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