- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 40 mins
- Serves
- 6
Ingredients
- 3 lb
- sweet potatoes
- 1.5 kg or 5 small
- 2 tbsp
- olive oil
- 30 mL
- 2 tbsp
- minced fresh turmeric
- 30 mL
- 1 tbsp
- ground cumin
- 15 mL
- 1 tbsp
- smoked paprika
- 15 mL
- ½ tsp
- salt
- 2 mL
- ½ tsp
- ground black pepper
- 2 mL
- ¼ cup
- finely chopped cilantro
- 60 mL
Directions
- Step 1
- Preheat oven to convection roast at 200°C (400°F) or standard oven temperature of 220°C (425°F). Line a large baking sheet with parchment paper.
- Step 2
- Slice unpeeled sweet potatoes into wedges not more than 1-in. (2.5 cm) thick at widest part. In large bowl, combine sweet potatoes, olive oil, turmeric, cumin, smoked paprika, salt and pepper; toss to coat.
- Step 3
- Arrange wedges in a single layer, skin-side down, on prepared sheet. Roast 20 to 25 min., or until sweet potatoes are just tender and lightly caramelized. Transfer to serving platter or plates and garnish with chopped cilantro to serve.
Tip
Try serving with Roasted Red Pepper Salmon from the Seafood Dept.
Fresh turmeric is available as a fresh root (peel to use) or jarred (minced) in the Produce Dept.
Nutrition Facts
- Nutrition Description:
- Per serving: (1/6 of the recipe)
- Calories:
- 210
- Fat:
- 5 g
- Saturated Fat:
- 1 g
- Carbs:
- 39 g
- Fibre:
- 7 g
- Sugar:
- 15 g
- Protein:
- 4 g
- Sodium:
- 260 mg
