Cinnamon-Spiced Oven-Roasted Sweet Potatoes
Here’s a classic side dish: sweet potatoes, roasted to perfection, but pumped up with more flavor for the adults at the table, thanks to the ground cumin in the mix. For a good crunchy contrast, consider using kosher or other coarse-grained salt in the easy “rub” you sprinkle on the sweet potatoes. Pair these sweet and savory spuds with pork tenderloin or pork chops for dinner or eggs for breakfast. We left the potatoes unpeeled, but feel free to peel them if you prefer. Just be sure you scrub them well with a brush before cutting them into quarters.
Uncooked sweet potato(es)
4 medium, cut into thick wedges
- Position a rack in the center of the oven; preheat the oven to 425°F. Place the potato wedges in a small roasting pan or a 9-x-13-inch baking pan. Spray them and the pan with cooking spray.
- In a small bowl, mix the salt, cinnamon, and cumin. Sprinkle the mixture on — not around — the potato wedges.
- Bake for 20 minutes. Turn potatoes over. Continue baking until browned and tender, about 20 to 30 minutes more. Cool 5 minutes before serving. Serving size: 2 wedges