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Cumin-Spiced Sweet Potatoes

Rated as 5 out of 5 Stars

"These sweet potatoes are warming, savory, and sweet. Perfect as a main meal or side dish!"
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20 m servings 210
Original recipe yields 4 servings (2 sweet potatoes)


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  1. Mix cornmeal and cumin together in a bowl. Add sweet potatoes and toss until coated.
  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.
  3. Add the sweet potatoes to the frying pan and ensure that they are evenly distributed.
  4. Reduce heat to medium-low. Cover the frying pan with a lid and cook, covered, for 5 minutes.
  5. Uncover and flip the sweet potatoes. Continue cooking until easily pierced with a knife, about 3 minutes.
  6. Remove from the pan with tongs and onto a plate. Sprinkle with sea salt and serve with sour cream on the side.

Nutrition Facts

Per Serving: 210 calories; 11.5 25.3 2.4 11 169 Full nutrition

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Read all reviews 2
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Easier than coating with oil and baking for long time. Simple, yet good flavor!

No changes and it’s a keeper!!!