Walnut Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of those simple pleasures that never get old. What makes this version stand out is the spice blend — Ceylon cinnamon brings a softer, more floral warmth than the cassia variety most people have in their pantry, and it pairs beautifully with the earthy notes of turmeric and ginger. Coconut oil helps everything crisp up and adds a subtle richness that ties the whole dish together. Spacing the cubes out on the baking sheet is a small but important step that ensures you get that gorgeous roasted crust rather than soft, steamed pieces. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a little brightness to balance the warm spices. The ingredient list is short, plant-based, and completely free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut oils or coatings. It works as a weeknight side, a meal-prep staple, or an easy addition to a holiday spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!