Plant-Based Sweet and Spicy Roasted Sweet Potatoes
Chopped 2lb. of sweet potatoes into cubes. Leave the skin on.
In a small bowl, mix 2T vegetable stock, 2T date syrup, 1t cumin, 1t cayenne, 1t salt, and 1/2t pepper.
Stir until completely smooth.
Pour the mixture over the sweet potatoes and stir to coat.
Arrange on a foil-lined baking sheet and bake at 450 for 35-40 minutes, stirring halfway through.
The sweet potatoes should be lightly browned when finished.
Return to the bowl and mix with 1C chopped fresh cilantro.
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