Hazelnut Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat until their edges turn deep gold and caramelized are one of life's simple pleasures, and this version leans into warm spice in the best possible way. Ceylon cinnamon — the softer, more floral cousin of the cassia variety you'll find in most spice racks — pairs beautifully with turmeric and ginger to give each cube a fragrant, almost exotic depth. Coconut oil helps everything crisp up and caramelize without any fuss, and the single-layer roasting method means you get those gorgeous golden edges rather than a steamed, soggy result. The whole ingredient list is naturally free from tree nuts, so there's no label-scanning or cross-contamination anxiety to deal with — just honest, whole-food cooking. A finishing scatter of fresh flat-leaf parsley adds a bright pop of color and a clean herbal note that balances the sweetness perfectly. This is the kind of side dish that disappears fast at the table, whether you're serving it alongside a weeknight protein or bringing it to 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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