Oats 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, golden coating that smells incredible the moment it hits the oven. Coconut oil helps every cube caramelize beautifully at the edges while staying tender all the way through. The trick of spacing the pieces out on the baking sheet means you get that deep, slightly crispy exterior instead of a steamed, mushy result. Every single ingredient in this dish is naturally free from grains, so there's no label-checking or substitution stress involved — just straightforward, wholesome cooking. 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 side dish, pile it into a grain bowl, or honestly just eat it straight off the pan.
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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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