The roasting temperature is higher for sweet potatoes than for most other vegetables. Roasting at a lower temperature results in soft—not crispy— potatoes, which is fine for some recipes, but not for these delicious treats.
SERVES 4
INGREDIENTS:
- 4 small sweet potatoes
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground allspice
INSTRUCTIONS:
- Preheat the oven to 500°F. Lightly oil a large shallow roasting or half sheet pan.
- Peel the potatoes and cut each lengthwise into 8 wedges. Combine the oil, cumin, salt, pepper, and allspice in a large bowl and mix well. Add the potatoes and toss to coat. Arrange in a single layer in the pan.
- Place the pan on a rack in the lower third of the oven. Roast for 15 to 20 minutes, until the potatoes are well browned and crisp, turning once.
- Serve hot
