Pecan 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 — sometimes called "true" cinnamon — has a softer, more floral warmth than the cassia variety most people keep in their spice rack, and it pairs beautifully with the earthy depth of turmeric and the gentle heat of ginger. Coconut oil helps the edges caramelize into those irresistible golden corners that disappear off the pan before dinner even hits the table. The method is simple: toss, spread, roast, flip — and the result is tender cubes with crispy edges that work as a side dish, a grain bowl topper, or honestly just eaten straight from the baking sheet. For anyone navigating tree nut allergies, this recipe is naturally free of any nut-based oils or coatings, so there's no label-scanning required — just clean, whole ingredients from start to finish. A scatter of fresh parsley at the end adds a pop of color and a little brightness that makes the whole dish look as good as it tastes.
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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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