recipe 16: roasted sweet potatoes with cumin and cilantro

I recently planted cilantro in my herb garden, so I decided to make this recipe as a side for our homemade veggie burgers. This recipe is another great one from the “Williams-Sonoma Essentials of Healthful Cooking” book.


roasted sweet potatoes with cumin and cilantro

2 sweet potatoes
1 tablespoon canola oil
1 teaspoon ground cumin
Kosher salt
Freshly ground pepper
2 tablespoons finely chopped fresh cilantro

Preheat the oven to 400F/ 200C. Cut the potatoes lengthwise into slices ½ inch thick. Stack half of the slices and cut lengthwise into strips ½ inches wide. Repeat with the remaining slices. Rinse the strips with cold water and dry with a kitchen towel or paper towel.

Place the potatoes in a bowl, drizzle with oil, sprinkle with cumin, toss to coat. Preheat a nonstick pan 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, 30-35 minutes.

Transfer the potatoes to a serving dish, sprinkle with ½ teaspoon of salt, a grind of pepper, and cilantro. Toss gently to coat.

I baked them for 45 minutes hoping that they would crisp up, but they were still a bit soft. However, the flavor was great and I will be making them again!