Wheat Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of the great simple pleasures of the kitchen, and this version takes things up a notch with a warm, fragrant spice blend. Ceylon cinnamon — the softer, more floral cousin of the cassia cinnamon most people keep in their pantry — pairs beautifully with turmeric and ginger to give each cube a complex, almost exotic warmth. Coconut oil helps everything crisp up and caramelize without any grain-based coatings or fillers, making this naturally free of wheat from start to finish. Every single ingredient here is whole and unprocessed, so there's no label-reading stress or hidden additives to worry about. The trick of spacing the cubes out on the baking sheet is what separates truly roasted, caramelized sweet potatoes from a soggy, steamed disappointment — don't skip it. A scatter of fresh parsley at the end adds a bright, herby contrast that makes the dish look as good as it tastes. This is the kind of effortless side that earns compliments every single time.
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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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