Whole 30 Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes are already a Whole30 staple, but roasting them with Ceylon cinnamon, turmeric, and ginger takes them somewhere genuinely special. Ceylon cinnamon is milder and more floral than the cassia variety most people have in their spice cabinet, and it lets the natural sweetness of the potato shine without tipping into dessert territory. Coconut oil helps the cubes caramelize beautifully at high heat, giving you those deep golden edges that make this side dish look as good as it tastes. The trick of spacing the pieces out on the baking sheet means you get real roasted texture — crispy on the outside, tender all the way through — rather than a steamed, mushy result. Every ingredient here is clean and compliant, so there's no label-reading stress, just straightforward cooking with pantry spices you likely already have. A handful of fresh parsley scattered over the top adds a bright, herby finish that balances the warmth of the spices. This is the kind of simple, satisfying side that earns a permanent spot in your weekly rotation.
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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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