Roasted Berbere Sweet Potatoes
Spice up oven-roasted sweet potatoes with this healthy sheet pan recipe featuring Rumi Spice's Ethiopian Berbere Blend. The spicy and peppery berbere complements the sweet potato's honey taste for a flavorful twist to this delicious side dish.
Preheat the oven to 400 F.
Wash and peel each sweet potato. Slice into wedges, then cut each wedge into chunks about 1-2 inches in length.
If using whole cumin, coarsely grind it in a mortar & pestle or spice grinder.
In a large mixing bowl, mix the sweet potato chunks, olive oil, garlic powder, salt, honey, cumin, and berbere blend until evenly coated.
Spread the seasoned chunks onto a baking sheet. Make sure the sweet potatoes are spread out evenly and not on top of each other.
Roast in the oven for 15 minutes, then flip each piece. Bake for an additional 15-20 minutes until you can easily pierce with a fork.
Place in a serving bowl and garnish with cilantro.