Ingredients
2 pounds sweet potatoes, unpeeled, cut lengthwise into 2-inch-wide wedges
5 tablespoons extra-virgin olive oil, divided
1 teaspoon table salt, divided
8 ounces tempeh, crumbled into pea-size pieces
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
⅛ teaspoon ground cinnamon
4 ounces cherry tomatoes, halved
4 radishes, trimmed and sliced thin
1 jalapeño, sliced into thin rings
¾ cup chopped fresh cilantro
3 scallions, sliced thin
Plain yogurt
Lime wedges
Directions
1
Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil and spray with olive oil spray. Toss 2 pounds unpeeled sweet potato wedges, 1 tablespoon extra-virgin olive oil, and ½ teaspoon table salt together in bowl, then arrange potato wedges, cut sides down, in single layer on prepared sheet. Roast until tender and sides in contact with sheet are well browned, about 30 minutes.
2
Meanwhile, heat remaining ¼ cup extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 8 ounces crumbled tempeh, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, ⅛ teaspoon ground cinnamon, and remaining ½ teaspoon salt and cook until well browned, 8 to 12 minutes, stirring often; set aside until ready to serve.
3
Transfer sweet potatoes to platter or individual serving plates and top with crispy tempeh, 4 ounces halved cherry tomatoes, 4 trimmed and thinly sliced radishes, 1 thinly sliced jalapeño, ¾ cup chopped fresh cilantro, and 3 thinly sliced scallions. Serve with plain yogurt and lime wedges.