- 2 orange fleshed sweet potatoes or about 1 pound, peeled
- 1 tablespoon canola or grape seed oil
- 1 teaspoon ground cumin
- Sea salt and fresh ground pepper
- 2 tablespoons finely chopped fresh cilantro
Preheat the oven to 400
Cut the sweet potatoes crosswise into rounds 1/2 inch thick. Rinse the slices under cold running water and spread on a clean kitchen towel; blot dry with a second kitchen towel.
Put the sweet potatoes in a bowl. Drizzle with oil, sprinkle with the cumin and toss to coat evenly.
Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the sweet potatoes in a single layer on the hot baking sheet. Roast the sweet potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife, 30-35 minutes.
Transfer the sweet potatoes to a warmed serving dish and sprinkle with 1/2 teaspoon salt, a grinding or two of pepper, and the cilantro. Toss gently to coat.
Serve right away.