Ingredients

The following ingredients have 5 Servings
  • 6 medium sweet potatoes (roughly peeled and diced)
  • 1 medium poblano pepper (seeded and diced)
  • 2-3 tablespoons of light olive oil (grapeseed or coconut oil would work fab too!)
  • 1 tablespoon chili powder
  • 3/4 teaspoon parsley flakes
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano (rubbed in palm)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 to 1/4 teaspoon cinnamon
  • 3 green onions (dark and light green parts only, sliced)
  • 2 tablespoons chopped cilantro

Instruction

  • Preheat oven to 400°.
  • In a large bowl toss the diced potatoes and poblano with olive oil.
  • Season with chili powder, parsley flakes, salt, pepper, garlic powder, oregano {rub in palm} and cinnamon. Toss to combine.
  • Divide the sweet potatoes among two rimmed sheet pans and roast in the oven for 20-25 minutes. Rotate the pans halfway. Do not toss or flip the potatoes.
  • Once fork tender remove and let cool for 5 minutes.
  • Slide the sweet potatoes onto a platter or in a serving bowl and top with sliced onions and cilantro. Serve warm.