Spicy Roasted Sweet Potatoes

This is part of a recipe for a sweet potato salad by Devon Delaney from the Food Network.  We now just make these roasted sweet potatoes because we like the spice combination so much.  You could also roast the sweet potatoes and spices in tinfoil on the barbecue.  They make a nice side with barbecued chicken breasts and garden green beans.  I make extra because they are so good for breakfast the next day with eggs and hot sauce!

2-3 medium sweet potatoes, peeled and cut into 1-inch cubes

3 tablespoons olive oil

1 teaspoon dried rosemary, crushed with a mortar and pestle

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

Preheat the oven to 425 degrees F.  In a large roasting pan (I use my clay 9x13 pan and turn the oven slightly lower to 400 degrees), combine the sweet potatoes, oil and spices.  Bake the potatoes for about 20 minutes, and then stir them.  Bake them again for another 20-25 minutes or until golden brown.