In a large bowl, toss the cubed sweet potatoes with coconut oil and maple syrup and toss to evenly coat.
Add in half of the yellow curry powder and cinnamon and toss to coat. Add in the remaining curry powder, cinnamon and the ginger and toss until all the potatoes are coated *
Place the potatoes onto a baking sheet(you’ll probably need 2!) and sprinkle with salt and pepper. Bake for 15 minutes. Flip the potatoes and bake for another 5-10 mins or until fork tender **
Sprinkle with cinnamon, if desired, and drizzle with maple syrup.
Tossing in two batches ensures that the spices are evenly coated, and you don’t bite into a curry bomb! * One time during testing, my potatoes were done after 15 mins and I didn’t need to flip, so check yours before flipping.