Mediterranean Diet Friendly Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes are already a Mediterranean table staple, and roasting them at high heat with warm spices turns a humble root vegetable into something genuinely crave-worthy. The edges caramelize into deep golden corners while the centers stay tender and creamy — the kind of texture that makes this disappear fast at any table. Ceylon cinnamon is the softer, more delicate cousin of the common cassia variety, and it layers beautifully with turmeric and ginger without overwhelming the natural sweetness of the potato. Coconut oil helps every cube roast evenly and develop that irresistible caramelized crust rather than turning soft and steamy. The ingredient list is short, plant-forward, and built around whole foods — exactly the kind of cooking this way of eating is known for. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that keeps the dish feeling light and vibrant. It works as a colorful side alongside grilled fish or legumes, or honestly just on its own straight from 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!