Sweet Potato 2-way

I felt a little guilty making this dish. For a moment there I thought I should commit to just one seasoning, but I just couldn’t. I was too excited. Maybe not thinking straight.
So here it is – 2 different ways to season your roasted sweet potato. And if you eat both variations in the same meal, you may just earn your middle name. (That is, if your middle name – like mine – is “Danger.”)
Sweet potato #1: The “Smoky Bandido Sweet Potato”
Peel, then slice up a sweet potato into wedges, fries, or squares.
Toss with 2-3 Tbs melted grass-fed butter, ghee, or grapeseed oil.
Add 2 Tbs. Smoked Spanish Paprika, a shake of Garlic Powder, and 1 Tbs. Chipotle Chili powder. Toss to evenly to coat.
Roast at 350 for one hour.

HOT!

 
Sweet potato #2: The “Squeeze My Sweet Cinna-buns sweet potato”
Peel, then slice up a sweet potato into wedges, fries, or squares.
Toss with 2-3 Tbs. melted coconut oil.
Add 2 Tbs. Cinnamon, a shake of powdered Ginger, and 1 tsp. Pumkin Pie spice. Toss to evenly to coat.
Sweet!

 
While many online recipes ask that you drench your SPs in maple syrup or honey before roasting, I find the finished product just peachy without.  A bit less moisture, perhaps, and not crunchy like a trans-fatty french fry, but still yummy. 
Any thoughts?

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