we love roasted veggies year round, they're easy, healthy and go well with chicken (or as shown below roto-chix), steak, pork, etc. they're so delicious i'll even tolerate the little bit of cumin (which i ordinarily can't stand!) that is sprinkled on top.

try them out, they're potato perfection.

| ingredients |

2 sweet potatoes, cubed
1 teaspoon salt
1 teaspoon pepper
1/3 cup evoo
dash of cumin

| method |

pour evoo into a cast iron skillet, stick it inside the oven and preheat oven to 425 degrees.

while the oven is pre-heating, cut sweet potatoes into cubes, and toss in a bowl with evoo and spices. if you notice your pan of oil starting to smoke, remove it from the oven.

once the oven is ready, remove your skillet from the oven using oven mits, and carefully transfer your cut potatoes into the skillet, taking care not to splash scalding hot oil all over yourself. ensure the potatoes are in a single layer, and take care not to crowd the veggies. crowded veggies steam, veggies with space roast.

roast the sweet potatoes for 25-30 minutes, stir to flip the potatoes over and bake 15-20 minutes more, until they’re as crispy as desired.

you can get creative with these and add cloves of garlic, fresh herbs, or sub the cumin for cinnamon for a sweeter take.