Food & Cooking Recipes Appetizers Finger Food Recipes Roasted Sweet-Potato Fries Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 35 mins Servings: 4 The cumin gives an extra kick to these baked sweet-potato wedges. Ingredients 1 ½ pounds (2 to 3 medium) sweet potatoes 1 teaspoon ground cumin 1 teaspoon coarse salt ¼ teaspoon ground pepper 1 tablespoon olive oil Directions Preheat oven to 425 degrees. Scrub potatoes under cold water; pat dry. Halve lengthwise; quarter each half lengthwise. 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. Roast, turning potatoes halfway through, until tender and browned, about 30 minutes. Let cool slightly before serving. Rate it Print