Rice Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes are one of those ingredients that practically beg to be roasted, and this version takes them somewhere genuinely special. Coating the cubes in melted coconut oil and a warm trio of Ceylon cinnamon, turmeric, and ginger means every bite carries deep, aromatic flavor with caramelized edges that are hard to resist. Ceylon cinnamon in particular is worth seeking out — it's softer and more floral than the common cassia variety, and it makes the whole dish taste a little more refined. The high-heat roasting method is key here: spreading the cubes with space between them on the baking sheet lets the oven do its job, building that gorgeous golden crust instead of steaming the potatoes soft. Everything in this dish is naturally grain-free and built from whole, recognizable ingredients, so there's no label-reading required. A scatter of fresh parsley at the end adds a pop of color and a little brightness to balance the warmth of the spices. It works beautifully as a side dish alongside roasted proteins or tucked into a grain-free bowl.
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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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