Ingredients
2½lbsweet potatoesor yams (such as red garnet), peeled and cut into ¾-inch cubes
5tbspolive oildivided
saltto taste
black pepperfreshly ground, to taste
2½tbspfresh lemon juice
1tbspfresh orange juice
½tsporange zest
1tspgarlicminced
½tspground cumin
½tspground coriander
½tsppaprika
¼tspground cinnamon
¼tspground ginger
⅛tspcayenne pepper
½cupalmondssliced, toasted
¼cupcranberriesdried
¼cupfresh parsleyminced
3tbspfresh cilantrominced
2tbspfresh mintminced, or more cilantro
Preparation
Preheat oven to 425 degrees F. Spray an 18 by 13-inch baking sheet with non-stick cooking spray, then place sweet potatoes on baking sheet.
Drizzle sweet potatoes with 2 tablespoons of olive oil, season lightly with salt and pepper and toss to coat, spread into an even layer.
Roast in preheated oven until just tender, tossing once halfway through, about 20 minutes total.
Meanwhile in a small mixing bowl whisk together 3 tablespoons of olive oil, lemon juice, orange juice, orange zest, garlic, cumin, coriander, paprika, cinnamon, ginger, cayenne pepper and season with salt and pepper to taste.
Remove potatoes from oven, immediately pour into a bowl then pour dressing over potatoes and gently toss with a rubber spatula to coat.
Let rest for about 5 minutes to absorb dressing, tossing once halfway through.
Toss in parsley, cilantro and mint and serve. Note that this will store well in refrigerator for a day and rewarm the following day.
