Cumin Sweet Potatoes

This is a take on Indian French Fries. As always, I am trying to find new ways to love the sweet potato and this one did the trick. It is simple, healthy and very tasty.  This is a great side dish for a barbecued meat of any kind.

I like to roast the sweet potato for this recipe. It is like candy when it comes out, with sugars seeping out of the golden cubes of goodness. Roasting times vary depending on the oven so be sure to keep an eye on them.

Cumin Sweet Potatoes
3 large sweet potatoes peeled and cut into chunks
1 red pepper cut into chunks
1 small onion diced
2 green onions sliced
¼ cup of cumin seeds
4 tbs of olive oil
a few wedges of lemon
salt
Set the oven to 400. On a parchment or tinfoil lined cookie sheet, toss the sweet potato chunks in 2 tbsp of olive oil and salt. Make sure they are not piled on top of one another. Use 2 cookie sheets if necessary. Bake in oven for 15 min then flip and bake for another 10 minutes. Keep an eye on them as they can brown very quickly. Set aside.
In a saute pan, heat 2 tbsp of olive oil, when hot add the onions and cumin seeds. Saute for a few minutes. When the onions are softened, add the roasted sweet potatoes, green onions and red peppers. Toss well and cook for another 5 min. Add salt to taste.
Serve this hot or room temperature. Squeeze lemon juice over the sweet potatoes just before serving.