Roasted Sweet Potatoes with Cumin and Cilantro
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.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Canola | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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