Preheat the oven to 400 F.
Wash and peel each sweet potato. Slice into wedges, then cut each wedge
into chunks about 1-2 inches in length.
If using whole cumin, coarsely
grind it in a mortar & pestle or spice grinder.
In a large
mixing bowl, mix the sweet potato chunks, olive oil, garlic powder,
salt, honey, cumin, and berbere blend until evenly coated.
Spread the
seasoned chunks onto a baking sheet. Make sure the sweet potatoes are
spread out evenly and not on top of each other.
Roast in
the oven for 15 minutes, then flip each piece. Bake for an additional
15-20 minutes until you can easily pierce with a fork.
Place in a serving
bowl and garnish with cilantro.
