Seed Oil Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes are already one of the most naturally satisfying vegetables out there, and roasting them at high heat with warm spices takes them somewhere truly special. Coconut oil is the fat of choice here, giving the cubes a clean, subtly rich coating that crisps the edges beautifully without any of the refined vegetable or seed oils that sneak into so many roasted vegetable recipes. Ceylon cinnamon — the softer, more floral variety — pairs with turmeric and ginger to create a spice blend that smells incredible the moment it hits the hot oven. Spacing the cubes out on the baking sheet is the key move: it lets the heat circulate properly so you get those deep golden, caramelized edges rather than a soggy steam situation. A quick flip halfway through locks in that texture on all sides, and by the time a fork slides through the center, you've got something that works as a weeknight side, a meal-prep staple, or an easy addition to a bigger spread. A scatter of fresh parsley at the end adds a little brightness that balances the warmth of the spices perfectly.
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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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