2-3 medium sweet potatoes
1 t. cumin
1 t. coarse salt
1/4 t. pepper
1 T. olive oil
Preheat oven to 425 degrees. Scrub potatoes and pat dry. Halve lengthwise; quarter each half lengthwise. On a large baking sheet, toss potatoes with oil and spices. Arrange cut side down in a single layer. Roast, turning halfway through until tender and browned, about 30 minutes. Good served with light sour cream.
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