• 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


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.

You Will Need:

This Site Uses Cookies! (Not the Yummy Kind.)

We use tracking cookies to provide a better experience for you. These cookies allow us to personalize content and collect browsing data that helps improve our web pages. The information we collect from your visit is securely stored and never shared.