Whole30, Paleo + … sage leaves, sweet potatoes, ground cumin, chipotle powder, ground coriander seed and 5 more Roasted Sweet Potato, Squash and Chickpea Fall Salad with Maple Tahini Dressing Running to the Kitchen crumbled feta, pepper, sweet potato, chickpeas, red onion, tahini and 14 more Remove potatoes from oven and add chickpea mixture. Transfer the sweet potato mixture to a sheet pan and bake for about 30 minutes, or until the potatoes are tender and the onions are beginning to brown, stirring halfway through cooking time.
Place the cubed sweet potatoes in a large cast iron skillet or on a baking sheet, and drizzle with oil, sprinkle with cumin, salt, and pepper, and toss to coat. Cover the dish with foil and bake at 400 degrees for 40 minutes to an hour (until sweet potatoes are fork-tender).

Bake for 20 minutes, remove from oven and drizzle the sweet potatoes with maple syrup.
Spread potatoes in single layer and roast 20 minutes, stirring halfway through for even browning. Roasted Sweet Potato Salad with Honey-Cumin Vinaigrette - This salad screams, "FALL", with roasted sweet potatoes, sea-salted pecans, dried cranberries and Feta cheese. These cumin roasted sweet potatoes are the perfect side dish to any meal. Preheat oven to 450º. Recipe includes both oven + air-fryer methods. Toss to coat.

Use a spatula to turn potatoes and coat them evenly with the maple syrup. In a large bowl, toss the sweet potatoes with oil, cumin and pepper until the potatoes are well coated. Cook for about a minute, until the onion turns translucent. On lined baking sheet, toss sweet potatoes, 1/2 cup olive oil and salt. Arrange the sweet potatoes in a single layer on the lined baking sheet. 10 Once potatoes are cooked, top with the remaining cheese and broil for a couple of minutes until cheese is browned. Topped off with a delicious, inspiring honey-cumin vinaigrette, this salad will be at the top of your fall healthy eating list. Roast in 400° F oven, turning occasionally, for 25-30 minutes, or until crisp and browned outside and just tender inside. Add 1 teaspoon cumin seeds, 2 cloves minced garlic, and the diced onion. Roast until tender, tossing halfway through, 30 to 35 minutes. Serve them on their own or with a dip like garlic aioli. Meanwhile, in medium bowl, combine chickpeas, garlic powder, cumin, pepper and remaining 2 tablespoons oil. Combine the sweet potato, onion, oil, lime juice, cumin, chili powder, cayenne pepper, and salt in a bowl and stir to coat. Heat the last 1 tablespoon of oil in your wok over medium-high heat. On a large baking sheet, toss sweet potatoes with oil and season with salt and pepper.