Seeds Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat are already one of life's great pleasures, but the spice blend here takes things somewhere genuinely special. Ceylon cinnamon — softer and more floral than the common cassia variety — pairs with turmeric and ginger to create a warm, aromatic coating that caramelizes beautifully in the oven. Coconut oil helps every cube develop those irresistible golden edges while keeping the inside tender and almost creamy. The whole ingredient list is naturally free from seeds and seed-derived oils, so there's no label-scanning or substitution stress involved — just straightforward, feel-good cooking. Spacing the cubes out on the baking sheet and flipping halfway through is the small technique that makes a big difference, turning what could be a soggy side into something with real roasted depth. A scatter of fresh parsley at the end adds a pop of color and a little brightness to balance the earthy spices. This one works just as well alongside a weeknight protein as it does as a crowd-pleasing addition to a holiday spread.
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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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