Cinnamon-spiced oven-roasted sweet potatoes
SmartPoints® value per serving
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 call for peeling the potatoes, but you can skip that step to save time. Just be sure you scrub them well with a brush before cutting them into quarters.
Raw sweet potato(es)
4 medium, peeled and cut into quarters
- 1. Position rack in center of oven; preheat oven to 425°F. Place potato quarters in a small roasting pan or a 9-x-13-inch baking pan. Spray them and pan with nonstick spray.
- 2. Mix salt, cinnamon and cumin in a small bowl. Sprinkle on — not around — potato quarters.
- 3. Bake 20 minutes. Turn wedges over. Continue baking 20 to 30 minutes, until browned and tender. Cool 5 minutes before serving.
- Serving size: 2 wedges