Cumin-Roasted Sweet Potatoes

3 lbs. sweet potatoes (about 4 medium), peeled and cut into 1" cubes
2 T. olive oil
1 T. ground cumin
1/2 t. sea salt

Preheat oven to 425 degrees and arrange a rack in the upper third of the oven. Line a baking sheet with parchment paper or coat with cooking spray.

On prepared baking sheet, toss sweet potatoes with oil, cumin, and salt. Spread out in an even layer. Roast 30 to 35 minutes or until tender and slightly crisp at the edges, turning every 15 minutes to avoid sticking or burning. Season with additional salt, if desired.

Makes about 6-1/2 cups.

Excellent in a rice bowl with Green Rice and black beans.

Adapted from Mother Earth Living, Jan./Feb. 2017, p. 36.