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Roasted Sweet Potatoes with Toasted Spices and Cilantro (Sabzi)
In the Indian kitchen, sabzi refer to cooked vegetable dishes flavored with curry spices. In our recipe, a nutty, fragrant mix of toasted coconut, sesame seeds and sizzled aromatics coats oven-caramelized roasted sweet potatoes. The contrast of crunchy seeds and creamy potato is deliciously compelling, as is the balance of sweet, savory and spicy flavors. To up the chili heat, leave the seeds in the jalapeño before chopping. If you like, for a touch of acidity, serve with lemon wedges.
pounds orange-flesh sweet potatoes, peeled and cut into 1-inch chunks
tablespoons grapeseed or other neutral oil, divided
01Heat the oven to 475°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, combine the sweet potatoes, 2 tablespoons of oil and 1 teaspoon salt. Toss to coat, then transfer to the prepared baking sheet, distributing in an even layer; reserve the bowl. Roast until golden brown and a skewer inserted into the large piece meets no resistance, 30 to 35 minutes, stirring once about halfway through.
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