3 large sweet potatoes
3/4 tsp kosher salt
3/4 tsp freshly ground pepper
3/4 tsp cumin
3 T olive oil
Preheat oven to 425 degrees. Scrub potatoes. Slice potatoes into french-fry sized strips, leaving skin on. Place on a roasting pan (or cookie sheet), sprinkle salt, pepper, cumin and olive oil. Using hands, toss until potatoes are coated. Roast for 45 minutes.
*Being in need of an afternoon snack, I bravely resisted one of the Frozen Mint Brownies calling my name and gave this recipe a try. I had one sweet potato and one yam; my children and I decided to have a taste test (we adjusted the seasonings accordingly). Both my 17 month old and I loved these! Who would have thought to use cumin on potatoes? A definite for snacking in the future. I also found out some interested information about the difference between sweet potatoes and yams--find out for yourself at http://www.ncsweetpotatoes.com/nutrition/sweet-potato-vs-yam.html. Truth be told, I don't think I've ever even seen a true yam. I would use either tuber again--each had a little difference taste, but a delectable sweetness to them.
Perhaps I cut the potatoes smaller than the recipe intended, but mine were done in 20 minutes, not 45 minutes. I skin was great, I will probably use a little less pepper next time.
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