Ingredients:

  • 2 lbs (900g) sweet potatoes, cubed into 1-inch pieces
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) ground turmeric
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (15g) fresh cilantro, chopped
  • 2 tbsp (30g) pomegranate seeds
  • 1 small (30g) red onion, finely diced
  • 1 pinch (0.5g) Chaat Masala

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the avocado oil and all the dry spices (cumin, paprika, turmeric, garlic powder, salt, and pepper) until it forms a thick, golden paste.
  3. Add the cubed sweet potatoes to the bowl and stir until every piece is evenly coated in the spice mixture.
  4. Spread the potatoes in a single layer on a parchment-lined baking sheet, ensuring they are not crowded.
  5. Roast for 20–25 minutes, flipping the potatoes halfway through, until the edges are charred and mahogany-colored with a crisp exterior.
  6. Transfer the hot potatoes to a serving platter.
  7. Mix the lime juice into the Greek yogurt and dollop it over the potatoes.
  8. Garnish with the diced red onion, fresh cilantro, pomegranate seeds, and a pinch of Chaat Masala.