This is similar to NYT recipe, that author uses coconut oil to slow-roast the sweet potatoes (2 tbs melted coconut oil for 2 lbs potatoes, cubed, then roasted 1 hr at 350 stirring occasionally. She adds fried eggs, a smoky yogurt sauce and almonds to make it more of a meal. She seasons the potatoes with salt, garam masala or curry, smoked paprika, cumin, black pepper. The yogurt sauce is plain greek yogurt with minced garlic and smoked paprika.