Roasted Berbere Sweet Potatoes
Rated 3.8 stars by 5 users
Servings
4
Prep Time
10 minutes
Cook Time
35 minutes
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.
Author:Rumi Spice
Ingredients
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2 large sweet potatoes
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½ tsp garlic powder
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1 ½ Tbsp Rumi Spice Ethiopian Berbere Blend
-
3 Tbsp olive oil
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Cilantro, for garnish (optional)
Directions
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.
