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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Roasted Sweet Potatoes with Cumin and Cilantro

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Roasted Sweet Potatoes with Cumin and Cilantro Empty Roasted Sweet Potatoes with Cumin and Cilantro

    Post by Lobo Sun 24 Jan 2016, 3:48 am

    Roasted Sweet Potatoes with Cumin and Cilantro Img90l
    Roasted Sweet Potatoes with Cumin and Cilantro
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    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 4
    Of the many varieties of sweet potatoes, the dark orange-fleshed tubers (often labeled “yams” in the United States) are especially popular and are a healthful choice because they are high in vitamins A and C. You can also use a combination of varieties. In this simple recipe, sweet potato wedges are lightly seasoned with ground cumin before roasting and then dusted with chopped cilantro when served.






    • 182

    Ingredients:


    • 2 orange-fleshed sweet potatoes, about 1 lb. total, peeled  
    • 1 Tbs. canola or safflower oil  
    • 1 tsp. ground cumin 
    • 1/2 tsp. kosher salt 
    • Freshly ground pepper, to taste 
    • 2 Tbs. finely chopped fresh cilantro  

    Directions:

    Preheat an oven to 400°F.

    Cut the potatoes lengthwise into slices 1/2 inch thick. Stack half of the slices and cut lengthwise into strips 1/2 inch wide. Repeat with the remaining slices. Rinse the strips with cold water and spread on a clean kitchen towel; blot dry with a second kitchen towel.

    Place the potatoes in a bowl. Drizzle with the oil, sprinkle with the cumin and toss to coat evenly.

    Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the potatoes in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife, 30 to 35 minutes.

    Transfer the potatoes to a serving dish and sprinkle with the salt, a grind of pepper and the cilantro. Toss gently to coat. Serve immediately. Serves 4.

    Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).
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