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Cumin Roasted Sweet Potatoes

Maple syrup enhances the natural sweetness of these potatoes, while cumin brings out their earthy depth. This dish needs nothing more to stand out, as it strikes the perfect balance. It is easy enough to make any night of the week or serve on holidays or in place of sweet potato casserole for a more unusual side.

Serves 8
Ready in 55 mins
Prep time 15 mins
Cooking time 40 mins
118 calories per serving


> 2 1/2 lb sweet potatoes, peeled and cut into chunks
> 1 tbsp coconut oil, melted, or canola oil
> 1 tsp ground cumin
> 1 1/2 tsp ground black pepper
> 2 tbsp maple syrup


Preheat oven to 400°F. Line a large baking sheet with aluminum foil. In a large bowl, toss the sweet potatoes with oil, cumin and pepper until the potatoes are well coated. Arrange the sweet potatoes in a single layer on the lined baking sheet. Bake for 20 minutes, remove from oven and drizzle the sweet potatoes with maple syrup. Use a spatula to turn potatoes and coat them evenly with the maple syrup. Return to oven and bake for another 20 minutes.

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