Caffeine Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat until their edges caramelize and turn deep golden are one of those simple pleasures that never get old. The warm spice blend here — Ceylon cinnamon, turmeric, and ginger — gives every cube a fragrant, slightly exotic coating that makes the whole kitchen smell incredible. Ceylon cinnamon in particular has a softer, more floral character than the common cassia variety, so the flavor is complex without being sharp or overpowering. Coconut oil helps the spices cling and encourages that gorgeous caramelization you want from a hot oven. Everything in this recipe is naturally free of caffeine, so there's no need to scan labels or swap anything out — it's straightforwardly clean from start to finish. A scatter of fresh parsley at the end adds a little brightness and color that makes the dish look as good as it tastes. Serve these alongside a protein, pile them into a grain bowl, or honestly just eat them straight off the pan.
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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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