These cumin-spiced sweet potatoes are warming, savory, and sweet. Perfect as a main meal, snack, or side dish! With a crispy cornmeal coating, they pair well with sour cream.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
210 Calories
Recipe Instructions
Step 1
Mix cornmeal and cumin together in a bowl. Add sweet potatoes and toss until coated.
Step 2
Heat olive oil and butter in a large, non-stick frying pan over medium heat until the butter is melted and starts to bubble.
Step 3
Add the sweet potatoes to the frying pan and ensure that they are evenly distributed.
Step 4
Reduce heat to medium-low. Cover the frying pan with a lid and cook, covered, for 5 minutes.
Step 5
Uncover and flip the sweet potatoes. Continue cooking until easily pierced with a knife, about 3 minutes.
Step 6
Remove from the pan with tongs and onto a plate. Sprinkle with sea salt and serve with sour cream on the side.
Ingredients
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon cornmeal
2 teaspoons ground cumin
1 pinch sea salt, or to taste
2 tablespoons sour cream, or to taste
2 medium sweet potatoes, peeled and chopped into 1 1/2-inch cubes
