In a large baking dish, evenly spread out
coated sweet potato cubes and place on middle rack in oven.
Not exact matches
Start by cutting your
sweet potatoes into
cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper — using your hands to ensure they all get a good
coating.
Add the
cubed sweet potato and continue to stir fry for another 2 minutes,
coating the
sweet potato in the ginger - garlic - chili mixture.
In a large mixing bowl, toss
sweet potato cubes, melted coconut oil, curry powder and sea salt until
sweet potatoes are thoroughly
coated with coconut oil and spices.
In a medium bowl, toss the
cubed sweet potatoes and 2 teaspoons olive oil to
coat thoroughly.