Peanut Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes are already a crowd-pleaser, but roasting them at high heat with coconut oil and a warm spice blend takes them somewhere genuinely special. Ceylon cinnamon — sometimes called "true" cinnamon — has a softer, more floral quality than the common cassia variety, and it pairs beautifully with the earthiness of turmeric and the gentle heat of ginger. The result is a tray of deeply caramelized, fork-tender cubes with golden edges that practically beg to be eaten straight off the pan. Spreading the pieces in a single layer is the key move here — it lets the oven do its job and creates that slightly crispy exterior instead of a soggy steam situation. Every ingredient in this dish is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole thing look as good as it tastes. Whether you're serving it as a weeknight side or bringing it to a gathering, this is the kind of simple, vibrant dish that disappears fast.
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!