1 ½ pounds sweet potatoes or yams, peeled and cut into 1-inch pieces
1 small red onion, peeled and chopped
2 TBSP extra-virgin olive oil or coconut oil
1 to 1 ½ tsp chili pepper
4 gloves garlic, chopped fine
Heat oven to 400 degrees. Place the prepared potatoes (or yams) and onions on a baking sheet. Drizzle in the olive oil. Mix and toss to coat vegetables well. Next, spread the vegetables in one layer; sprinkle evenly with the chili powder. Cover with foil and roast for 35 minutes.
Remove the foil, carefully add the chopped garlic evenly, then cook for 10-15 minutes, stirring until the vegetables are tender and lightly browned. Serve warm.