I take Tahini and vegetable broth and blend in a blender. Then put the solution in a large bowl with a little nutmeg and allspice, cut up the sweet potato into bite-sized pieces with the skin left on (the skin has a lot of the potato’s nutrition), and tumble all the sweet potato pieces so that they are coated with the solution. Then I put in a large amount of cinnamon so that the sweet potato pieces are heavily coated with the cinnamon.
Roast for 40 minutes at 400 degrees.
The best sweet potato for doing cinnamon sweet potato is the purple sweet potato. I swear it is like eating cake, not potato. Only issue is that this is SO delicious you can’t stop eating the cinnamon sweet potato — the dopamine rush is so intense.
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