Roasted Sweet Potato Coins
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!
- 2 tablespoons brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds (about 3) medium sweet potatoes, scrubbed
- 2 tablespoons olive oil
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.
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