This is a pretty easy recipe.
In Kenya, sweet potatoes are majorly served as an accompaniment for tea. There are easy to prepare seeing that you only have to boil them and voila breakfast.
I am not a big fan of sweet potatoes but after seeing many diverse ways of preparing them I decided to try them out.
Peeling the raw sweet potato was a task but will a little patience and using a handy potato peeler I got the job done.
3 large sweet potatoes, peeled, washed and wedged
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
Pre heat the oven at 350°F
Line your baking tray with some aluminium foil.
Add in the sweet potato wedges. Sprinkle over the condiments and the oil.
Using your hands, toss the potatoes and ensure they are coated with the seasoning. Arrange in a single layer to ensure even baking.
Bake for 20-30 minutes or until the potatoes are crunchy and browned on the outside and soft and tender on the inside.
Serve with some chicken or beef with some veggies or salad.
I’m making these babies again! I loved them, the cumin flavour was spot on and the contrast of its savoury taste with the sweetness of the potato was divine. Plus the aroma from the kitchen, glorious!