Vegetarian Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes are already a weeknight hero, but roasting them with Ceylon cinnamon, turmeric, and ginger takes them somewhere genuinely special. Ceylon cinnamon is the softer, more floral cousin of the common cassia variety, and it layers beautifully with the earthy warmth of turmeric and the gentle heat of ginger. Tossed in melted coconut oil and roasted at high heat, the cubes develop deeply caramelized edges while staying tender all the way through — that combination of crispy outside and creamy inside is hard to beat. Spacing the pieces out on the baking sheet is the small but crucial move that makes roasting happen instead of steaming, so don't skip it. A scatter of fresh flat-leaf parsley at the end adds a bright, herby contrast that keeps the dish from feeling too heavy. This is the kind of side that disappears fast at the table, whether you're serving it alongside a grain bowl, a simple salad, or just eating it straight off the pan.
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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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