2 lbs. medium sweet potatoes, peeled and cut into 1” wedges
2 Tbsp. coconut oil, melted
½ tsp. ground cumin
2 Tbsp. coconut milk powder
1 tsp. kosher salt
½ tsp. freshly ground black pepper
8 Marcangelo Pork Sirloin Souvlaki kabobs
4 servings seasonal greens like sautéed kale, green beans or asparagus
Preheat the oven to 400°F.
In a large bowl toss the sweet potato wedges with the melted coconut oil to evenly coat. Sprinkle with cumin, coconut milk powder, kosher salt and pepper and toss again. Spread sweet potatoes out onto a large parchment paper lined baking sheet and roast on the centre rack of the oven until tender and golden, about 25 to 30 minutes.
Cook the Marcangelo Pork Sirloin Souvlaki kabobs using your preferred method - air fryer, BBQ, stovetop or oven. Try to time the kabobs so they are done at the same time as the roasted sweet potatoes. Serve the kabobs with the roasted sweet potato wedges, and seasonal greens of your choice.