Celery Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn buttery-soft are one of the most satisfying things you can pull out of an oven. The spice blend here — Ceylon cinnamon, turmeric, and ginger — gives each cube a warm, aromatic depth that feels almost exotic without being fussy or hard to source. Ceylon cinnamon in particular is worth seeking out; it's noticeably softer and more floral than the common cassia variety, and it plays beautifully against the natural sweetness of the potato. Coconut oil helps everything roast rather than steam, so you get those gorgeous golden edges that make this dish look as good as it tastes. The whole thing comes together in one bowl and one baking sheet, which means cleanup is minimal and the payoff is huge. A scatter of fresh parsley at the end adds a little brightness and color if you want to dress it up for company. This is the kind of simple, crowd-pleasing side that earns a permanent spot in your weeknight rotation.
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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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