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Easy
Published 2017
This recipe is based on one for roasted cauliflower in Suvir Saran’s fantastic book American Masala.
I sometimes toss a handful of fresh curry (neem) leaves in with the vegetables for roasting.
Put the sweet potatoes in a large bowl and toss with the oil. With a mortar and pestle, coarsely crush the coriander seeds, cardamom seeds, cumin seeds, and pepper-corns. Toss the spices with the sweet potatoes to coat evenly. Cover and refrigerate if doing this in the morning.
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