Macadamia 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 beautifully with turmeric and ginger to create warm, layered flavor without any heat. Coconut oil helps the edges caramelize into those deep golden corners that make roasted vegetables so irresistible. Spacing the cubes out on the baking sheet is the small but crucial move that guarantees a proper roast rather than a soggy steam, and the two-stage flip ensures every side gets that gorgeous color. A scatter of fresh parsley at the end adds a bright, herby finish that makes the dish feel a little more dressed up. This is the kind of simple side that disappears fast at the table — and it comes together with nothing but pantry staples and a hot oven.
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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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