|2||medium sweet potatoes, peeled|
|2 tsp||canola oil|
|2 tsp||cumin seeds|
|1/8 tsp||cayenne pepper, or to taste|
|1/8 tsp||coarse sea salt|
|Freshly ground black pepper to taste|
Preheat oven to 375 F (190 C)
Cut each sweet potato into 8 wedges. In a bowl, toss sweet potato wedges with oil to coat. Add cumin seeds, cayenne pepper, and sea salt. Season with black pepper. Toss to mix.
Spread potato wedges on a baking sheet. Bake for 35 to 45 minutes, turning once or twice, until potatoes are slightly crispy and tender.
Per 4 wedges (1/2 sweet potato): 89 cal, 1 g pro, 3 g total fat (3 g saturated fat), 14 g carb, 2 g fibre, 0 mg chol, 113 mg sodium
Excellent source of: beta carotene
Good source of: vitamin K