3 medium sweet potatoes
2 tbsp extra virgin olive oil
1⁄2 tsp ground cumin
kosher salt and pepper, to taste
Wash and peel potatoes. Dice into ½-inch cubes.
Heat oil over medium heat in a cast iron or nonstick skillet.
Add sweet potatoes to the skillet. Cook, stirring every 2 minutes, for 10 to 12 minutes, or until the potatoes are fork tender. Add the ground cumin and stir to cook for 1 minute.
Serve and enjoy.
Dice the sweet potato into small even pieces to ensure it cooks through evenly. Storing Leftovers: Cooked and cooled sweet potatoes can be stored in the fridge in an airtight container for 4-5 days before reheating and serving. Freezing: To freeze roasted sweet potatoes. Add to a sheet pan with parchment paper in a single layer. Freeze overnight until solid, then add to a freezer-safe bag or container for up to 4 months. Thaw in the fridge overnight before reheating and serving.
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