Pistachio Free 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 cassia variety most people have in their spice cabinet, and it pairs beautifully with turmeric and ginger for a fragrant, subtly earthy coating. Coconut oil helps everything crisp up and caramelize in the oven while adding just a whisper of richness. The method is straightforward: toss, spread, roast, flip, and you're done — no fancy equipment or technique required. Spacing the cubes out on the baking sheet is the small but important move that gives you those gorgeous caramelized edges instead of a soggy, steamed result. A scatter of fresh parsley at the end adds a pop of color and a little brightness that balances the warm spices perfectly. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight dinner or bringing it to a gathering.
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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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