I’ll take sweet potatoes any day over regular potatoes. Whether it be sweet potato chips, sweet potato fries, baked sweet potato, sweet potato soup, mashed sweet potato, roasted sweet potato, or sweet potato salad. You get the point – I love sweet potatoes! Their color, texture, and taste I find to be much more vibrant than any ordinary potato.
So here I decided to slice a large sweet potato into rounds and roast it. I’ve been enjoying roasted cumin carrots from a local restaurant and decided to go down that route with my seasoning. I never realized how much I like cumin. It’s one of those seasonings I always categorized as a Mexican food seasoning but I have come to embrace it in many different dishes. These sweet potato rounds were delicious. A little salty, a little sweet, and a little nutty.
Roasted Sweet Potato Rounds
- 1 large sweet potato
- olive oil
- 1/2 – 1 teaspoon cumin seeds
- 1 teaspoon brown sugar
- Wash and scrub sweet potato. Leaving the skin on slice into 1/2 inch rounds.
- Place cumin seeds in a mortar and using the pestle grind until some are crushed, but not all. Add in a few dashes of salt and the brown sugar. Mix.
- Drizzle olive oil to just coat sweet potatoes. Place in a single layer (no overlapping) on a parchment lined baking sheet. Sprinkle half the seasoning on the sweet potatoes, flip, and then coat with the rest.
- Bake in a 425° oven until lightly browned and soft 30-45 minutes.