Aromatic spice and coconut roasted sweet potatoes are dressed with a vibrant Thai-inspired fish sauce and citrus dressing infused with our fruity and fragrant Hawaiian chilis and accompanied by buttery avocado, juicy-sweet cherry tomatoes, fresh basil, and toasted macadamia nuts for a little island flare!
Preheat oven to 425°F with non-stick or foil-lined sheet pan inside.
In a large mixing bowl toss sliced sweet potatoes with coconut oil, cumin, coriander, black pepper, and salt and then carefully transfer to pre-heated sheet pan. Roast for 15 to 18 minutes or until tender and slightly charred around the edges.
In a blender, or in that same mixing bowl, combine lemon and lime zest and juice, fish sauce, chilis, agave, water, and salt, then fold in rinsed shallots.
Toss sweet potatoes with dressing and avocado, cherry tomatoes, basil, and toasted macadamia nuts or arrange sweet potatoes artfully on a large serving platter and spoon over dressing and garnish with remaining ingredients. Serve immediately.