What You'll Need
For the shopping list
- 3 large sweet potatoes, preferably orange varieties
- 1/4 teaspoon of cumin seeds, crushed
- 1 tablespoon of black peppercorns, ground or freshly crushed
- 1 habanero chile
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of cinnamon
From the kitchen
- 1 Chef's Knife
- 1 Cutting Board
- 1 Heavy Skillet
What you'll have to do
Preheat oven to 350F.
Cut the sweet potatoes into 1-inch cubes (peeling optional).
Use mortar and pestle to grind together the sugar (the Okinawan sugar can be lumpy), cumin seeds, and peppercorns (a blender or spice grinder will work, too). If you’re using the habanero, chop it very finely; removing the seeds and white membrane will cut the heat a bit. Add to the sweet potatoes, mix until evenly coated.
Spread sweet potatoes in a single layer on a sheet pan. Roast for 20-30 minutes, stirring a few times, until they can be pierced easily with a fork and are nicely browned.