Honey Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes have a natural sweetness that needs absolutely nothing added to shine, and this roasted version leans into that beautifully. Melted coconut oil helps the cubes caramelize at high heat, giving you those deep golden edges that are almost candy-like without a drop of added sweetener. Ceylon cinnamon — the softer, more floral variety — layers in warmth alongside turmeric and ginger, making the spice blend feel complex and aromatic rather than one-note. So many roasted sweet potato recipes rely on maple syrup or honey to get that caramelized finish, but the technique here does all the heavy lifting: a hot oven, a single layer, and a flip halfway through. The result is tender in the center, crispy on the outside, and genuinely satisfying on its own. A scatter of fresh parsley at the end adds a bright, herby contrast that pulls the whole dish together.
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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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