Cashew Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat are already a crowd-pleaser, but the spice blend here takes them somewhere genuinely special. Ceylon cinnamon — the softer, more floral cousin of the cassia cinnamon most pantries default to — pairs with turmeric and ginger to create warm, layered flavor without any heat or bitterness. 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 golden crust instead of soggy, steamed chunks. A finish of fresh parsley adds a bright pop of color and a clean herbal note that balances the richness perfectly. The entire ingredient list is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. This is the kind of simple side dish that disappears fast at the table.
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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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