Because I’m from the South, it would be a crime if I didn’t love a good marshmallow-studded sweet potato casserole at Thanksgiving. I’m also known to slather a baked sweet potato in butter and sprinkle it with cinnamon and brown sugar every now and then. But in my house, our weeknight sweet potatoes are usually savory.
These roasted sweet potatoes have just enough cayenne and chili powder for some spice, and they’re paired with a lime dipping sauce to bring the tang and a hint of sweetness. Consider serving as a side dish with Peruvian-style chicken and black beans or as a vegetarian taco filling.
Makes about 4 servings
Ingredients
Sweet Potatoes
2 large sweet potatoes
2 teaspoons cumin
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 teaspoon cayenne
Salt and pepper to taste
Lime Sauce
1 cup Greek yogurt
1 garlic clove
2 limes, zested and juiced
1 teaspoon honey
2 teaspoons cilantro, chopped
Salt and pepper to taste
Directions
Sweet Potatoes
1. Preheat oven to 425 degrees.
2. Wash sweet potatoes. I leave the peel on, but you can peel them if you prefer.
3. Microwave sweet potatoes 3 minutes, flipping over halfway through cook time. Let cool enough to handle. Note: Using the microwave makes the potatoes easier to cut.
4. Cut into 1-inch cubes. It should be about 4 cups. Add sweet potatoes to a medium bowl.
5. Toss with olive oil and all seasonings.
6. Spread on a greased baking sheet. Bake for 25 minutes, tossing twice.
7. Serve with lime sauce (directions below).
Lime Sauce
1. While sweet potatoes are cooking, add Greek yogurt to a small-medium bowl.
2. Using a Microplane, grate the garlic into the bowl.
3. Add zest and juice from limes, as well as honey, cilantro, and salt and pepper. Mix until incorporated.
