Roasted Sweet Potatoes
-
Loading... - Brenda Gregory
- 01 Mar 2023
- 60 Views
- 0 Like
- 0 Comment
This has quickly become one of my most favorited side dishes this year. It doesn’t require too much work and it involves only a few pantry staples of spices, yet it packs so much flavor. It can also dress up any meal and more – I even throw them into burrito bowls or dice them up real small for veggie taco night.
The best part is that sprinkle of fresh cilantro (parsley is a great sub if you have a bad relationship with cilantro) and freshly squeezed lime juice right on top. That tart goodness combined with the savory-salty flavor just hits differently. Sometimes I’ll even eat them hot off the sheet pan without a main.
Yield: 6 SERVINGS
Prep: 15 MINUTES
Cook: 35 MINUTES
Total: 50 MINUTES
Amazingly crisp-tender sweet potatoes roasted to perfection. Such a quick, easy, vegetarian side dish for any meal!
INGREDIENTS
3 pounds small sweet potatoes, scrubbed, patted dry, and cut into 2-inch chunks
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
⅛ teaspoon ground cinnamon
Kosher salt and freshly ground black pepper, to taste
¼ cup fresh cilantro leaves
1 lime, cut into wedges
INSTRUCTIONS
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together olive oil, cumin, paprika, chili powder, cinnamon, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Read More…
