INSTRUCTIONS
Preheat oven to 425 degrees.
Wash and cut sweet potatoes into equal sized rounds – about 1/2 inch thick.
Toss sweet potatoes with oil, chili powder, garlic powder, onion powder, cumin, sea salt, and black pepper.
Roast on a sheet pan, flat side down, flipping halfway through, for about 22-26 minutes, until tender all the way through and caramelized on both sides.
Serve topped with about a 1 tablespoon drizzle of honey and your favorite mexican garnishes – cilantro, lime, and extra chili flakes.
NOTES
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