Step 1

Preheat oven to 400°.

Step 2

In a large bowl toss the diced potatoes and poblano with olive oil.

Step 3

Season with chili powder, parsley flakes, salt, pepper, garlic powder, oregano {rub in palm} and cinnamon. Toss to combine.

Step 4

Divide the sweet potatoes among two rimmed sheet pans and roast in the oven for 20-25 minutes. Rotate the pans halfway. Do not toss or flip the potatoes.

Step 5

Once fork tender remove and let cool for 5 minutes.

Step 6

Slide the sweet potatoes onto a platter or in a serving bowl and top with sliced onions and cilantro. Serve warm.