I love sweet potatoes and they are certainly not just for Thanksgiving. I prefer them over white potatoes and they are delicious and very healthy. This recipe is a touch sweet and spicy and we love them. Again thanks to Jessica Seinfeld for this delicious and simple recipe. You’ll want to buy the dark-skinned sweet potatoes if available, the ones labeled garnet or jewel yams. Leave the skins on for extra nutrients. Try to cut the rounds to even thickness for even roasting and for best results. Sweet Potatoes work well for a casual barbecue or an elegant sit down dinner. Enjoy them!
2 Tbsp. brown sugar 1/2 teaspoon kosher salt 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper–about 12 turns on a pepper mill about 3 medium sweet potatoes 2 Tbsp. olive oil
Preheat the oven to 425 degrees. In a small bowl, combine the brown sugar, salt, cumin and black pepper. Scrub the potatoes first, then cut the potatoes into 1/2 inch thick rounds . Place on a rimmed baking sheet ( spray first with cooking spray) Drizzle with the olive oil, sprinkle with the brown sugar mixture and using clean hands toss to coat. Arrange in a single layer without any overlapping and roast until the potatoes are tender , about 1/2 hour. I checked after 20 minutes and turned them over for the last 10 minutes or so.