1 pound sweet potatoes, peeled and cut into small cubes ½ x ½ inch
2 tablespoons honey
2 tablespoons EVOO
2½ teaspoons cumin
1 teaspoon dried coriander
1 teaspoon paprika powder
1 teaspoon salt
In a medium bowl toss the potato cubes with the honey, oil, spices, and salt until they are well covered with the dressing.
Spread on a baking pan covered with a baking sheet (I use one made of silicone that can be reused 200 times).
Roast in 400 degrees for 10 – 15 minutes.
This can be used instead of rice, as topping on bruschetta or pizza, or mashed with a cream cheese and eaten as dip.