Rinse and scrub the potatoes then dry them well in a towel. You can peel them if you like but not required.
Slice them into 1 inch rounds or cut them into 1 inch cubes and add them to a mixing bowl.
Drizzle over the top with a drop of olive oil (or tahini)and the spices. Use your hands and toss well to combine and get even coverage all over.
Place them on a parchment lined baking sheet without touching each other and roast in the hot oven for 10 minutes.
If you cut the potatoes into rounds use a pair of kitchen tongs and flip them over. Cook an additional 10 to 15 minutes until golden brown around the edges. If you cut them into cubes then use a spatula and give everything a gentle toss after 10 minutes and continue cooking another 15 minutes or so until golden brown to your liking.
WFPB + Plantricious
To make these potatoes without oil and WFPB + Plantricious compliant, use a nice drizzle of tahini instead of the oil and make sure to coat them well all over.
To make these potatoes without oil and WFPB compliant, use a nice drizzle of tahini instead of the oil and make sure to coat them well all over.
When choosing sweet potatoes make sure to go for an orange or red skin variety that is firm all over. For best results make sure to use a large baking dish / sheet pan, the more room your potatoes have the better they roast with the perfect crispy edges.