Sally'S Special Sweet Potatoes

• 4 medium sweet potatoes, peeled and cut into 1" pieces
• 2 tablespoons olive oil
• 1/2 - 1 teaspoon sumac, to taste
• 1/2 teaspoon sea salt (a couple of good pinches)
• 1/4 teaspoon garlic powder (not one with salt)
• Black pepper (a few turns of the grinder, or to taste)
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cinnamon
• 1/2 teaspoon finely chopped fresh marjoram or 1/4 teaspoon dried (see note below)
• 1 This recipe was posted by AntoniaJames, a contributor to FoodFiftyTwo.

1. Heat your oven to 375F. If using dried marjoram (there's no reason not to), grind it with the spices and seasonings using a mortar and pestle; if using fresh marjoram, simply combine it with the spices and seasonings in a bowl.
2. Toss the sweet potato pieces with the olive oil. (Drizzle it slowly over them and then toss.)
3. Sprinkle the spices and seasonings, and toss well to coat.
4. Roast for about 45 minutes, turning them once or twice.
5. Enjoy! ;o)
6. Here's a fun trick I discovered on my own: Heat your baking sheet while heating your oven. Don't put the sweet potatoes (or whatever else you're roasting) onto it until it's really hot. It roasts the vegetables more quickly, giving them a nice crispy edge.

sweet potatoes, olive oil, sumac, salt, ubc, black pepper, ubc, ubc, fresh marjoram, recipe was

Taken from food52.com/recipes/19495-sally-s-special-sweet-potatoes (may not work)