Sun, Oct 22, 2017 – by RedPlum

Roasted Sweet Potatoes with Cumin and Cilantro

Roasted Sweet Potatoes with Cumin and Cilantro 1

Full of vitamins and minerals, these seasoned sweet potato wedges would make a great side for any autumn meal.

Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4


  • 2 orange-fleshed sweet potatoes, about 1 lb. total, peeled
  • 1 tbs. canola or safflower oil
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • Freshly ground pepper, to taste
  • 2 tbs. finely chopped fresh cilantro


  1. Preheat an oven to 400°F.
  2. Cut the potatoes lengthwise into slices 1/2 inch thick. Stack half of the slices and cut lengthwise into strips 1/2 inch wide. Repeat with the remaining slices. Rinse the strips with cold water and spread on a clean kitchen towel; blot dry with a second kitchen towel.
  3. Place the potatoes in a bowl. Drizzle with the oil, sprinkle with the cumin and toss to coat evenly.
  4. Preheat a nonstick baking sheet 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 to 35 minutes.
  5. Transfer the potatoes to a serving dish and sprinkle with the salt, a grind of pepper and the cilantro. Toss gently to coat. Serve immediately. Serves 4.


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