Pescatarian 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 warm, layered flavor without any heat or heaviness. Coconut oil helps the edges caramelize into those deep golden corners that are impossible to stop snacking on straight off the pan. The method is simple but deliberate: spacing the cubes out so they roast rather than steam is what gets you that satisfying, slightly crisp exterior with a tender, fork-yielding center. A scatter of fresh parsley at the end adds a bright, herby finish that keeps the dish from feeling too rich. This is the kind of side that disappears fast at the table, and it works just as well alongside grilled fish as it does as a standalone snack.
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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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