Ingredients
- 4 medium-sized sweet potatoes, cut lengthwise into spears
- ¼ cup (60 m) olive oil
- 2 teaspoons cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup (60 ml) Chipotle Dipping Sauce
How to Make It
- Preheat oven to 400°F (205°C). Cover two cookie sheets with aluminum foil.
- Toss sweet potatoes with olive oil, cumin, salt, and pepper and spread out evenly on cookie sheets, making sure not to crowd the spears.
- Turn potatoes once or twice during baking. Bake 30–40 minutes or until potatoes are done and slightly crispy.
- Serve with Chipotle Dipping Sauce.
