The sweet potato is an amazing food. I’ve developed a new appreciation for it over the past year. (I hear they can even be made into doughnuts!) Anyway, here is my recipe for oven roasted sweet potatoes:
Sweet potatoes are much stouter than their russet potato cousins. I’ve found that cutting the sweet potato across the midsection instead of lengthwise makes for a much easier time of it.
I don’t measure my spices when I’m cooking. I usually make 4-5 sweet potatoes at a time. Add about 1/2 – 1 teaspoon salt for 4 potatoes. More salt can be added after cooking according to taste. My favorite spice mix is Mrs. Dash’s Southwest Extra Spicy (about 1 teaspoon) with 1/2 teaspoon of cumin.
However, nightshades (including cumin and peppers) have been eliminated (and I have to reluctantly admit that it has helped), so I use 1 teaspoon ginger, instead. Ginger gives a nice, savory flavor to the potatoes.
Add 1-2 Tablespoons grapeseed oil to the potatoes and spices and mix until everything is fairly evenly coated.
Bake in a preheated oven at 400 degress F for 40 minutes. I’ve found two good-sized sweet potatoes fill a glass 9×13. If the potato cubes are more than about 2 deep in the dish, you will need to increase the cooking time.
I’ve recently discovered sweet potato wedges, lovely.