Sweet potatoes, y’all. The way to my heart. I’ve been roasting this sweet potato recipe for about seven years now. When I became a vegetarian, I missed some of the savory, umami flavors from my then-favorite dishes. And this spice blend packs a delicious punch. Let me know how you like the recipe!
Preheat oven to 400 degrees. Roughly cube about 1 1/2-2 lbs (4-5 small) sweet potatoes. Toss in a large bowl with 1 T each: paprika, chili powder, garlic powder; 2 tsp salt; 1 tsp cumin; 1/4 tsp cayenne; then tossed with 2 T melted coconut oil. Grease a baking tray with coconut oil, spread out sweet potatoes evenly. Bake for 20 minutes, give a quick stir, then bake 10 more minutes. Serve as a side, in a power bowl, in lieu of chips or fries, or use as the base for nachos. YUM!
