Soy Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes are already a crowd-pleaser, but roasting them at high heat with coconut oil transforms them into something genuinely special — deeply caramelized edges, tender centers, and a warm spice blend that makes the whole kitchen smell incredible. Ceylon cinnamon is the star here, and it's worth seeking out: it's softer and more floral than the cassia cinnamon most people keep in their spice drawer, and it plays beautifully against the earthy turmeric and bright bite of ginger. Every ingredient in this recipe is naturally free from soy, so there's no label-scanning or ingredient-swapping required — just straightforward, wholesome cooking. The trick to getting those gorgeous golden edges is spacing the cubes out on the baking sheet so the oven heat can circulate and roast rather than steam. A flip halfway through is all it takes to get that caramelization on multiple sides. Finished with a handful of fresh parsley, these cubes are as pretty as they are delicious — equally at home as a weeknight side or a dish you'd proudly bring to a dinner party.
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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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