Gut Friendly Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes are already a gut-friendly superstar — rich in fiber and gentle on digestion — and roasting them at high heat brings out a natural caramelized sweetness that makes this dish genuinely hard to stop eating. The spice blend here is doing serious work: Ceylon cinnamon (the "true" cinnamon, milder and less harsh than the cassia variety found in most spice racks) pairs with turmeric and ginger, two ingredients long celebrated for their soothing, anti-inflammatory properties. Coconut oil helps everything crisp up beautifully while keeping the ingredient list clean and free of anything that might irritate a sensitive system. The trick of spacing the cubes out on the baking sheet means you get those gorgeous golden edges rather than a soggy, steamed result — texture matters, and these deliver. A scatter of fresh parsley at the end adds a bright, herby finish that lifts the whole dish. It works as a satisfying side, a meal-prep staple, or an honest-to-goodness snack straight off the pan.
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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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