Roasted Sweet Potatoes with Cumin and Cilantro
Of the many varieties of sweet potatoes, the dark orange-fleshed tubers (often labeled “yams” in the United States) are especially popular and are a healthful choice because they are high in vitamins A and C. You can also use a combination of varieties. In this simple recipe, sweet potato wedges are lightly seasoned with ground cumin before roasting and then dusted with chopped cilantro when served.
- 2 orange-fleshed sweet potatoes, about 1 lb. total, peeled
- 1 Tbs. canola or safflower oil
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 2 Tbs. finely chopped fresh cilantro
Preheat an oven to 400°F.
Cut the potatoes lengthwise into slices 1/2 inch thick. Stack half of the slices and cut lengthwise into strips 1/2 inch wide. Repeat with the remaining slices. Rinse the strips with cold water and spread on a clean kitchen towel; blot dry with a second kitchen towel.
Place the potatoes in a bowl. Drizzle with the oil, sprinkle with the cumin and toss to coat evenly.
Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife, 30 to 35 minutes.
Transfer the potatoes to a serving dish and sprinkle with the salt, a grind of pepper and the cilantro. Toss gently to coat. Serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).