Roasted Sweet Potato Coins
Prep time: 5 minutes
Total time: 35 minutes
Serves 4
Spiked with brown sugar and cumin, these sweet potatoes will be loved by adults and kids alike. Slice, toss and roast and you’re done!
ingredients
- 2 tablespoons
- brown sugar
- ½ teaspoon
- kosher salt
- ¼ teaspoon
- ground cumin
- ¼ teaspoon
- freshly ground black pepper
- 1½ pounds (about 3)
- medium sweet potatoes, scrubbed
- 2 tablespoons
- olive oil
directions
Heat the oven (with oven rack in the middle) to 425°F. In small bowl, combine the brown sugar, salt, cumin and pepper (12 turns on pepper mill). Cut the potatoes into ½-inch thick rounds and transfer to a rimmed sheet pan. Drizzle with the oil, sprinkle with the brown sugar mixture and, using your hands, toss to coat. Arrange in a single layer without overlapping and roast until the potatoes are tender, 25 to 30 minutes.
helpful hints
- Buy the dark skinned sweet potatoes with bright orange flesh, which are labeled garnet or jewel yams in grocery stores
- Leave the skins on the sweet potatoes for extra nutrients and texture; just be sure to scrub them well
- Be sure to cut the rounds to even thickness for even roasting
tools needed
Chef’s knife, cutting board, rimmed sheet pan, small bowl, measuring spoons, metal spatula
