Yeast Free Ceylon Cinnamon Roasted Sweet Potato Cubes
Sweet potatoes roasted at high heat are one of those simple pleasures that never get old, and this version takes them somewhere genuinely special. Ceylon cinnamon — the softer, more floral cousin of the cassia cinnamon most people keep in their spice rack — pairs beautifully with turmeric and ginger to create a warm, aromatic coating that caramelizes into something almost magical in a hot oven. Coconut oil helps every cube develop those deep golden edges that make roasted vegetables so irresistible. The technique of spacing the pieces out on the baking sheet is key: it lets the heat circulate properly so you get that satisfying caramelized crust instead of soft, steamed chunks. For anyone navigating a yeast-free lifestyle, this dish is a natural fit — every ingredient is whole and straightforward, with no fermented components, vinegars, or hidden additives to second-guess. A scatter of fresh parsley at the end adds a little brightness and color without complicating anything. It works as a hearty side dish, a meal-prep staple, or even a snack 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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