Preheat oven to 375 degrees.
Peel sweet potatoes. Chop into a medium dice.
In a medium size bowl, toss potatoes with coconut oil, sea salt and curry.
Spread out on a sheet pan and bake for 20 minutes or until potatoes start to slightly caramelize.
Enjoy hot or cold.
Chef Daniel Klein and camerawoman Mirra Fine of the weekly, online documentary series The Perennial Plate learned about farming teff in Ethiopia.