Baked Sweet Potato Bits With Sweet & Spicy Coconut Sauce
INGREDIENTS
4 medium or 2 large sweet potatoes and/or yams, chopped into quarter-sized pieces
Olive oil (a few Tbsp)
Sea salt
6 Tbsp coconut oil, melted
1 Tbsp honey
3 Tbsp. hot sauce (such as Tapatío or Cholula)
1/4 - 1/2 cup raw pumpkin seeds (pepitas)
2 tsp ginger powder 2 tsp cinnamon verum (I recommend Burlap & Barrel for spices)
Flaky sea salt
Lime wedges (for serving, optional)
RECIPE PREPARATION
Place a rack in middle of oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with salt. Turn to coat. Roast until browned and nearly crispy, (25–30 minutes).
Meanwhile, whisk together coconut oil and honey in a small bowl with a fork until smooth. Add hot sauce, ginger, cinnamon …
Cook pumpkin seeds in a drizzle of olive oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 10 minutes. Remove from heat and sprinkle with additional ginger powder (original recipe calls for coriander); season with salt.
Arrange sweet potatoes on a plate and spread with sweet & spicy sauce. Sprinkle with sea salt and pumpkin seeds. Serve with lime wedges (optional).