Wash and peel potatoes. Dice into half inch cubes.
Heat oil over medium heat in a cast iron or nonstick skillet.
Add sweet potatoes to the skillet. Cook, stirring every two minutes, for 10 to 12 minutes, or until the potatoes are fork tender. Add the ground cumin and stir to cook for an additional minute.
Dice the sweet potato into small even pieces to ensure it cooks through evenly. Storing Leftovers: Cooked and cooled sweet potatoes can be stored in the fridge in an airtight container for 4-5 days before reheating and serving. Freezing: To freeze roasted sweet potatoes. Add to a sheet pan with parchment paper in a single layer. Freeze overnight until solid, then add to a freezer-safe bag or container for up to 4 months. Thaw in the fridge overnight before reheating and serving.