Lupin Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat are already a crowd-pleaser, 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 warm, layered flavor without any heat or bitterness. Coconut oil helps the edges caramelize beautifully, giving you those deep golden corners that are impossible to resist straight off the pan. The method is simple: toss, spread, roast, flip, and you're done. For anyone navigating lupin sensitivities, this dish is naturally worry-free — every ingredient is a whole food with no hidden legume-derived additives or flour blends to second-guess. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole tray look as good as it tastes. Serve it as a weeknight side, a meal-prep staple, or an easy addition 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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