#1 Preheat oven to 425°F with non-stick or foil-lined sheet pan inside #2 In a large mixing bowl toss sliced sweet potatoes with coconut oil, cumin, coriander, black pepper, and salt and then carefully transfer to pre-heated sheet pan. Roast for 15 to 18 minutes or until tender and slightly charred around the edges #3 In a blender, or in that same mixing bowl, combine lemon and lime zest and juice, fish sauce, chilis, agave, water, and salt, then fold in rinsed shallots #4 Toss sweet potatoes with dressing and avocado, cherry tomatoes, basil, and toasted macadamia nuts or arrange sweet potatoes artfully on a large serving platter and spoon over dressing and garnish with remaining ingredients. Serve immediately