Step 1

Slide a rimmed metal baking sheet onto the middle rack of your oven and preheat oven to 400°.

Step 2

In a large bowl toss the diced potatoes, red onion and poblano with avocado oil.

Step 3

Season with chili powder, salt, garlic powder, oregano (crushed in palm), black pepper and cinnamon. Toss to combine.

Step 4

Once the pan is preheated, remove and quickly spray with avocado oil or extra light olive oil spray. Quickly add and spread the sweet potato mixture evenly and roast on the middle rack for 25 minutes, rotating the pan halfway. Do not toss or flip the potatoes.For crispier results, try dividing among 2 pans.

Step 5

Once tender remove and let cool for 5 minutes.

Step 6

Transfer the sweet potatoes into a serving bowl or divide onto plates. Top with chopped fresh cilantro.

Step 7

Delicious served with sliced avocado and a fried egg on top.