Gelatin 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. The combination of Ceylon cinnamon, turmeric, and ginger gives every cube a warm, aromatic coating that smells incredible the moment it hits the oven. Ceylon cinnamon in particular has a softer, more floral quality than the common cassia variety, so the spice blend here feels layered rather than sharp. Coconut oil helps the cubes roast beautifully without any dairy, and spacing them out on the baking sheet means you get those irresistible caramelized edges instead of a soggy pile. Every single ingredient in this dish is naturally free of animal-derived thickeners or setting agents, so there is nothing hidden to second-guess. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole plate together. This is the kind of effortless side dish that works just as well on a weeknight table as it does on a holiday spread.
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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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