I really love to roast things! (You may have already noticed that. and, I seem to be on an orange food kick lately.) I find that roasting gives greater flavor and complexity to the food. The caramelization just brings out the toasty nuttiness and the yumminess. It may take a little longer to roast something, than say to boil or steam it, but the time is largely just time where the food is in the oven and you don’t have to do anything to it (also called inactive time). And that means you can be off doing other things!
So, with that, here’s another roasted side dish for you. I love this one simply as a side with some protein and another veggie as dinner. But, it’s also delish as part of a salad. And, these little roasted sweet potatoes rock as a filling in a taco! And, later this week I’ll give you a recipe for Black Bean Sweet Potato Enchiladas using this roasting technique.
You can also use the same technique for “regular” potatoes (like Russets, Yukon Golds, or Red Potatoes). I’ve been doing this for breakfast as well. The day before, I cut up the potato and roast it, but cut the cooking time by about 5 minutes. Let the potatoes cool, and pop the cooled mostly roasted diced potatoes in the fridge, and the next morning heat them up another 5-7 minutes in the oven and they’re perfect. Reheating can also be done in the microwave if you’d rather.
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- 1 large sweet potato scrubbed clean
- 1 tablespoon olive oil or light flavored oil of your choice
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- Freshly ground pepper
- Preheat oven to 400° F.
- Cut sweet potato into bite sized pieces, about ½ to 1-inch in size. You want your sweet potato chunks to be roughly uniform in size so they all cook at about the same rate.
- Place the cubed sweet potatoes in a large cast iron skillet or on a baking sheet, and drizzle with oil, sprinkle with cumin, salt, and pepper, and toss to coat. Roast in 400° F oven, turning occasionally, for 25-30 minutes, or until crisp and browned outside and just tender inside.