Ginger goes well with the natural sweetness of sweet potatoes. As always, I like to roast them with walnut oil, but olive or canola will do.
1 1/2 lbs sweet potatoes, peeled and cut into 1/2-inch cubes
1 Tbsp walnut oil
1 tsp ground ginger
1 Tbsp brown sugar (optional)
Pinch of salt
Preheat the oven to 425 degrees.
Combine all ingredients in a large bowl and stir well to coat evenly. Spread the sweet potatoes in a single layer on a rimmed baking sheet (like the sheet with parchment paper if you like). Roast for 30-35 minutes, stirring once or twice, until tender. Serve hot.
Serves about 4.