Recipe by Ziggy Marley
Start to Finish: 20 minutes
1 lb. sweet potatoes, cut lengthwise into 1/2- to 3/4-inch-wide wedges
2 tbsp. coconut oil, melted
1 tsp. ground cumin
Preheat the oven to 425°. On a large rimmed baking sheet, season the potatoes with salt. Toss with the oil and cumin. Spread in a single layer on the baking sheet. Roast until tender, slightly crispy, and browned in spots, 15 to 20 minutes.