Lactose 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 magic here comes from Ceylon cinnamon — a softer, more floral variety than the common cassia kind — paired with turmeric and ginger for a warm, earthy spice blend that makes the whole kitchen smell incredible. Coconut oil stands in beautifully as the roasting fat, giving each cube a lightly crisp exterior while keeping the inside fluffy and tender. Because every ingredient is naturally free of dairy, there's no need to swap anything out or second-guess a label — this one just works as written. Spacing the cubes out on the baking sheet is the key move that separates truly caramelized edges from a soggy, steamed result, so don't skip that step. A scatter of fresh parsley at the end adds a bright, herby finish that balances all that cozy warmth. Serve them as a weeknight side, tuck them into grain bowls, or honestly just eat them straight off the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!