Chicken Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes are already one of the most naturally satisfying vegetables out there, and roasting them at high heat with warm spices takes them somewhere truly special. The coconut oil helps the edges caramelize into deep, golden corners while the inside stays creamy and tender — the kind of texture that makes people go back for seconds before the dish even hits the table. Ceylon cinnamon is the star here, bringing a delicate, almost floral warmth that's noticeably softer and more complex than the standard supermarket variety. Turmeric and ginger round out the spice blend with earthy depth and a gentle kick, making every cube taste layered and intentional. This is a completely plant-based dish built from whole, straightforward ingredients, so there's zero guesswork about what's in it — no hidden broths, no meat-based fats, nothing to second-guess. A scatter of fresh parsley at the end adds a bright, herby finish that cuts through the richness beautifully. Whether you're serving it as a weeknight side or bringing it to a gathering, this one disappears fast.
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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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