1. Preheat the oven to 425°F.
2. Cut the sweet potato into small wedges, and coat in avocado oil, salt, and pepper.
3. Spread coated wedges evenly over a baking sheet. Bake for 25-30 minutes or until browned and crispy.
4. In a small bowl, combine Phase 1 Moon Seeds, ground coriander, cayenne pepper, salt, and pepper.
5. Toss seed mix topping with the wedges.

1. In a small bowl, combine the ghee, miso, honey, salt, and pepper. Mix until combined.

Enjoy your seedy roasted sweet potato wedges and flavor-packed dipping sauce!

This recipe is brought to you by Megan Woroch, a chef and holistic nutritionist based in Toronto. Through weekly recipes and wellness tips, her blog Homemade Health aims to make natural and healthy living more accessible to all.

Tried the recipe? Show off your masterpiece on Instagram with the tags @food.period + #MyKitchenSync!