Paleo Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of those simple pleasures that never gets old. What makes this version stand out is the spice blend — Ceylon cinnamon brings a softer, more floral warmth than the common cassia variety, and it pairs beautifully with turmeric and ginger for a combination that feels both cozy and a little exotic. Coconut oil helps everything crisp up at the edges while keeping the insides tender and almost creamy. Every ingredient here is completely whole-food and grain-free, so this fits naturally into a paleo way of eating without any swaps or workarounds. Spacing the cubes out on the baking sheet is the small trick that takes these from soft and steamed to properly roasted with those irresistible caramelized corners. A scatter of fresh parsley at the end adds a bright, herby finish that balances the warmth of the spices. Serve them as a weeknight side, meal-prep them for the week, or eat them straight off the pan — no judgment here.
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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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