A delightful twist on roasted sweet potatoes, infused with aromatic spices and a touch of heat.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Line a baking sheet with aluminum foil and lightly grease it with olive oil.
Using foil makes cleanup a breeze.
Peel and cube the sweet potatoes into bite-sized pieces.
Try to keep the cubes uniform for even roasting.
In a mixing bowl, combine the sweet potato cubes, tandoori spice mix, olive oil, sesame seeds, salt, and red pepper flakes. Mix well to coat evenly.
Tossing thoroughly ensures every piece is well seasoned.
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet.
Avoid overcrowding to allow proper roasting.
Roast in the oven on the middle rack for 20 minutes.
Check halfway through and stir if needed for even cooking.
Remove the baking sheet from the oven, stir the sweet potatoes, and return to the oven for an additional 15-20 minutes until crispy and golden.
Keep an eye on them to prevent burning.
Once done, remove from the oven and let cool slightly before serving.
A brief cooling time enhances the flavors.
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