MSG Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn buttery-soft are one of those simple pleasures that never get old. What makes this version stand out is the spice blend — Ceylon cinnamon brings a delicate, almost floral warmth that's noticeably gentler than the sharper cassia variety most people keep in their pantry, and it pairs beautifully with turmeric and ginger for a golden, aromatic coating. Every ingredient here is a whole, recognizable food, which means no flavor packets, no seasoning blends with hidden additives, and no second-guessing the label. Coconut oil helps the spices cling to each cube and encourages that deep, caramelized crust that makes roasted vegetables so irresistible. Spacing the pieces out on the baking sheet is the small but crucial step that separates truly roasted, slightly crispy edges from a steamed, mushy result — and the two-stage flip ensures even browning all around. A scatter of fresh parsley at the end adds a bright, herby finish that lifts the whole dish. It works as a weeknight side, a meal-prep staple, or an unexpected crowd-pleaser at the table.
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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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