Roasted Sweet Potatoes
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 3 medium garnet or jewel yams, scrubbed and cut into 1/2" thick rounds
- 2 tablespoons olive oil
Heat oven to 425°F. In small bowl, combine the brown sugar, salt, cumin and pepper. Cut the potatoes into 1/2-inch thick rounds and place into a gallon-size zippered plastic bag. Add the olive oil, spice mixture, zip bag and shake until coated. Arrange in a single layer on a rimmed sheet pan without overlapping and roast until the potatoes are tender, 25 to 30 minutes.