1. Roast the Sweet Potatoes:

• Preheat your oven to 400°F (200°C).
• Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet lined with parchment paper.
• Roast for 20-25 minutes, or until the sweet potatoes are golden brown and tender, flipping halfway through for even cooking. Set aside to cool.

2. Cook the Rice:

• While the sweet potatoes are roasting, rinse the rice under cold water until the water runs clear (this helps remove excess starch and prevents the rice from being too sticky).
• In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
• Add the minced garlic, cumin, cinnamon, and turmeric (if using). Cook for an additional 1-2 minutes, stirring frequently, until the spices are fragrant.
• Add the rice to the saucepan and stir to coat the grains with the spices and oil. Toast the rice for 1-2 minutes, stirring occasionally.
• Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes (or according to package instructions for the type of rice you’re using) until the rice is tender and the liquid is absorbed.
• Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and become fluffy.

3. Combine and Finish the Pilaf:

• Fluff the rice with a fork and gently fold in the roasted sweet potatoes. Taste and adjust the seasoning with more salt and pepper if needed.
• Squeeze in the lemon juice, if desired, for a hint of brightness.

4. Serve:

• Transfer the pilaf to a serving dish and top with toasted slivered almonds or chopped pecans and fresh parsley for added crunch and color.