Ingredients
- 2 pounds sweet potatoes (about 8 cups) cut into 1-inch cubes
- 1 tablespoon coconut oil melted
- 2 1/2 tablespoons maple syrup plus more, for drizzling
- 1 1/2 tablespoons yellow curry powder
- 2 teaspoons cinnamon plus more, for sprinkling
- 1/2 tablespoon fresh ginger minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. In a large bowl, toss the cubed sweet potatoes with the coconut oil and maple syrup until evenly coated.
- Add in half of the yellow curry powder and cinnamon, and toss to coat. Add in the remaining curry powder and cinnamon, as well as the ginger, and toss until all of the potatoes are evenly coated.
- Place the potatoes on a parchment-lined baking sheet (you may need two sheets) and sprinkle them with salt and pepper. Bake for 15 minutes. Flip the potatoes and bake for another 5-10 minutes or until fork-tender.
- Sprinkle with cinnamon and drizzle with maple syrup, if desired, and serve.
