Recipes

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!

Comments (9) | Make it a Meal

Step-by-Step Photos

Roasted Sweet Potato Coins

Heat the oven to 425°F. In small bowl, combine 2 tablespoons brown sugar, ½ teaspoon kosher salt, ¼ teaspoon cumin and ¼ teaspoon freshly ground black pepper.

Cut 1½ pounds sweet potatoes into ½-inch thick rounds and transfer to a rimmed sheet pan.

Drizzle with 3 tablespoons olive oil.

Sprinkle with the brown sugar mixture.

Using your hands, toss to coat.

Arrange in a single layer without overlapping and roast until the potatoes are tender, 25 to 30 minutes.

Enjoy.

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

9 comments, add yours below

BC on March 8, 2011 at 8:23PM wrote:

These are so delicious!

Jamie on March 12, 2011 at 9:10PM wrote:

My 2 year old daughter enjoyed these just as much as I did! They have such a rich flavor. You can’t stop eating them! I plan on making this a Thanksgiving staple. They are so addicting and will be a crowd pleaser.

Laura on March 24, 2011 at 4:36PM wrote:

delicious! i loved this recipe!

Stacy on April 7, 2011 at 1:57PM wrote:

My son asked me if he could have these for his birthday meal next week when he turns four; and I quote, “I Love Coins!”. My husband loves them and he’s not a fan of sweet potatoes. Quick, easy, and healthy. Great idea!

Colleen on May 21, 2011 at 2:02PM wrote:

These were a total hit with both of my boys (10 years and 16 months)! A little too sweet for my liking… will use less sugar next time ;)

Kara on June 20, 2011 at 6:12PM wrote:

These are incredible. I usually make roasted sweet potatoes and cube them up, but this is much easier and I love having the skin on because it gives them a bit of crunch. I have used Penzey’s Cajun Seasoning a few times in place of the cumin and it was equally good. YUM!