2 1/2 lbs sweet potatoes/yams (such as red garnet), peeled and cut into 3/4-inch cubes
5 Tbsp olive oil, divided
Salt and freshly ground black pepper
2 1/2 Tbsp fresh lemon juice
1 Tbsp fresh orange juice + 1/2 tsp orange zest
1 tsp minced garlic (1 clove)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp cayenne pepper
1/2 cup sliced almonds, toasted
1/4 cup dried cranberries
1/4 cup minced fresh parsley
3 Tbsp minced fresh cilantro
2 Tbsp minced fresh mint (or more cilantro)
Preheat oven to 425 degrees. Spray an 18 by 13-inch baking sheet with non-stick cooking spray, then place sweet potatoes on baking sheet.
Drizzle sweet potatoes with 2 Tbsp olive oil, season lightly with salt and pepper and toss to coat, spread into an even layer.
Roast in preheated oven until just tender, tossing once halfway through, about 20 minutes total.
Meanwhile in a small mixing bowl whisk together 3 Tbsp olive oil, lemon juice, orange juice, orange zest, garlic, cumin, coriander, paprika, cinnamon, ginger, cayenne pepper and season with salt and pepper to taste.
Remove potatoes from oven, immediately pour into a bowl then pour dressing over potatoes and gently toss with a rubber spatula to coat.
Let rest for about 5 minutes to absorb dressing, tossing once halfway through.
Toss in parsley, cilantro and mint and serve. Note that this will store well in refrigerator for a day and rewarm the following day.