Pork Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes are already a crowd-pleaser, but roasting them at high heat with coconut oil and warm spices takes them somewhere truly special. Ceylon cinnamon — the softer, more floral cousin of the cassia cinnamon most people keep in their spice rack — pairs beautifully with turmeric and ginger to create a golden, fragrant coating that caramelizes into something almost magical in the oven. The trick of spacing the cubes out on the baking sheet means every edge gets that deep, slightly crispy char rather than turning soft and steamy. This is the kind of side dish that disappears fast at the table, whether you're serving it alongside a weeknight dinner or bringing it to a gathering. Every ingredient here is naturally plant-based and free from any meat products, so there's zero guesswork about what went into the pan. A scatter of fresh parsley at the end adds a pop of color and a bright herbal note that balances all that warmth. Simple, stunning, and endlessly versatile.
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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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