Fish Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of those simple pleasures that never gets old. What makes this version stand out is the spice blend — Ceylon cinnamon brings a delicate, almost floral warmth that's noticeably softer than the cassia cinnamon most people have in their pantry, and it pairs beautifully with the earthy turmeric and bright ginger. Coconut oil helps everything crisp up and adds a subtle richness that ties the whole dish together. The technique matters too: spreading the cubes in a single layer with a little breathing room between them means you get proper roasting and those irresistible caramelized edges instead of a soggy pile. A scatter of fresh flat-leaf parsley at the end lifts the whole thing with a pop of color and freshness. Every ingredient here is straightforward and plant-based, so there's no need to scan labels or second-guess anything — just wholesome, bold flavor from your oven to 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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