1 pound Sweet Potato, peeled and cut into 1-inch cubes
1 teaspoon Toasted Sesame Oil
1 teaspoon Avocado Oil
2 teaspoons Ghee, melted (or vegan butter)
2 teaspoons Tahini Paste
1 teaspoon Pure Maple Syrup, plus additional for drizzeling
1/2 teaspoon Fresh Lemon Juice
2 teaspoons Reduced Sodium Chicken Broth
Fresh Cilantro, for garnish
Pre-heat your oven to 500°F.
In a medium bowl, toss together the potatoes with the oils. Spread onto a large rimmed baking sheet and sprinkle with salt. Cover with tinfoil and bake for 10 minutes. Then, turn the oven down to 400°F.
While the potatoes bake, whisk together all the remaining ingredients.
Transfer the potatoes back to bowl and toss with the ghee mixture until evenly coated.
Line the baking pan with parchment paper and then spread the potatoes over it, leaving space between them.
Bake for 6 minutes, stir and then cook another 6-10 minutes until golden brown and soft.