Sweet potatoes are already a smart choice for balancing blood sugar, and roasting them at high heat with anti-inflammatory spices takes that nutritional logic even further. Ceylon cinnamon — sometimes called "true" cinnamon — is specifically prized over the more common cassia variety for its gentler effect on insulin sensitivity, making it a genuinely thoughtful swap here rather than just a flavor choice. Turmeric and ginger round out the spice blend, both well-regarded for their role in reducing inflammation, which is a real concern for anyone managing hormonal imbalances. Coconut oil helps the cubes caramelize beautifully at 425°F, giving you those deep golden edges that make this feel indulgent even though every ingredient is pulling its weight. Spacing the pieces out on the baking sheet is the small but crucial step that separates truly roasted, slightly crispy cubes from a soggy, steamed mess — don't skip it. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole dish look as good as it tastes. Serve these as a side, toss them into a grain bowl, or honestly just eat them straight off 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 →4 servings
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
