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Ingredients:

  • 6 medium-size sweet potatoes (uncooked)
  • 2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon sweet or smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 tablespoon (or enought to coat potatoes) pecan or olive oil

Directions:

Makes 6 Servings
Preheat the oven to 425 degrees. Peel the potatoes and cut into cubes.

Put the potatoes in a mixing bowl and add the dry seasonings and toss to coat evenly. Drizzle with the oil and toss again to coat evenly.

Arrange the potatoes in a single layer in a shallow baking pan lined with foil. Roast on the lower rack for 8 minutes. Turn the chunks over and roast until tender, 6 to 10 minutes. Serve warm.

Recommended Entree:
Click here to see Broiled Redfish with Pecans entree.

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