Growing up, I can only remember eating sweet potatoes on Thanksgiving. They were always in the candied up sweet potato casserole. Now, don’t get me wrong, sweet potato casserole is a fine and dandy dish, but there is so much more to them than that. I love baked sweet potatoes, and mashed sweet potatoes, and roasted sweet potatoes..well, I guess I love just about anything you can do to a sweet potato. One of my favorite ways to enjoy them is made into sort of homemade steak fries and roasted in the oven. All they really need is a little olive oil and salt and pepper.
But there is always room for improvement, so when I saw this recipe for chili-roasted sweet potatoes in Fresh Every Day: More Great Recipes from Foster’s Market by Sara Foster. I was intrigued by the use of fresh lime juice. There was something I hadn’t tried. It was good, really good. The lime juice cut the sweetness of the sweet potatoes and added a nice little tang. I didn’t use as much chili powder as called for because I’m not all that crazy about chili powder, except in chili.
Chili-Roasted Sweet Potatoes
2 pounds sweet potatoes, peeled and cut into wedges
1/4 cup olive oil
juice from 2 limes
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons chili powder (I used 1)
2 tablespoons fresh parsley, chopped
Preheat the oven to 400.
Place the sweet potatoes on a baking sheet and toss with the oil, lime juice, salt, pepper. Spread them out so that they are in a single layer and roast for about 20 minutes. You can turn them halfway through for even browning (I didn’t, but I never do).
Remove the potatoes from the oven, and toss with the chili powder and fresh parsley. Roast for 5 to 10 minutes longer, or until tender.