I have a thing for cumin right now. I cannot get enough of it with beans, rice, soup, and sweet potatoes. My recipe for baked cumin sweet potato strips is simple, spicy, tangy, sweet, and healthful all at once. Enjoy them hot or at room temperature as a rustic snack in a mug or as a side dish on your plate.
3 medium sweet potatoes
2 Tablespoons olive oil
1 teaspoon rice wine vinegar
1/2 teaspoon ground cumin
salt for sprinkling
Preheat oven to 400-degrees.
Line a baking sheet with parchment paper.
Mix together olive oil, vinegar, and cumin with a pastry brush.
Lightly brush parchment paper with cumin mixture.
Wash, dry, and slice sweet potatoes to desired thickness.
Place sweet potato slices on parchment paper.
Brush tops with remaining cumin mixture and sprinkle with kosher or sea salt.
Bake 25-40 minutes depending on thickness of strips and your crunchiness preference.