New This Month

Roasted Sweet-Potato Fries

The cumin gives an extra kick to these baked sweet-potato wedges.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2004


  • 1 1/2 pounds (2 to 3 medium) sweet potatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon olive oil


  1. Preheat oven to 425 degrees. Scrub potatoes under cold water; pat dry. Halve lengthwise; quarter each half lengthwise.

  2. On a large rimmed baking sheet, toss sweet potatoes with cumin, salt, pepper, and oil until coated. Arrange, cut sides down, in a single layer.

  3. Roast, turning potatoes halfway through, until tender and browned, about 30 minutes. Let cool slightly before serving.


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