Sweet Potato Hash with Poppy Seeds

White Sweet Potato / Japanese Yam - 2 big
Olive Oil - 1 tsp + 1 tbsp
Salt
Coarsely Ground Fresh Black pepper
Poppy Seeds - 2 tsp
Water - 1 cup

Preheat oven to 400F.

Wash the sweet potatoes well and cut into half lengthwise from the middle along with the skin. Rub a tsp of olive oil all over.

Line a baking sheet with foil and place the sweet potatoes with skin side down. Pour a cup of water in the baking sheet. Roast the potatoes for around 45 minutes till they are soft and cooked. Remove and cool a little. Cut into small cubes.

Heat olive oil in a large skillet. Add the cubed potatoes. Add salt, pepper and poppy seeds. Saute till the potatoes are slightly brown and crisp. Serve hot.