Legume Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat are already a weeknight hero, but the spice blend here takes them somewhere genuinely special. Ceylon cinnamon — softer and more floral than the common cassia variety — pairs with turmeric and ginger to create a warm, aromatic coating that caramelizes beautifully in a hot oven. Coconut oil helps every cube develop those irresistible golden edges while keeping the inside tender and almost creamy. Spacing the pieces out on the baking sheet is the small but crucial move that guarantees a proper roast rather than a soggy steam, so don't skip it. The whole dish comes together with pantry spices and zero fuss, which makes it an easy win for anyone avoiding legumes and navigating ingredient labels on packaged sides. A scatter of fresh parsley at the end adds a bright, herby finish that keeps the dish from feeling too heavy. Serve it alongside grilled meat, fold it into grain bowls, or honestly just eat it straight off the pan — no one will judge you.
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!