Rosemary-Roasted Sweet Potatoes with Charred-Lime Drizzle
Ingredients
-
3 North Carolina sweet potatoes (approximately 1 1/2 pounds), unpeeled
-
1/4 cup extra-virgin olive oil
-
1 tablespoon finely chopped fresh rosemary
-
2 cloves garlic, minced
-
1/2 teaspoon ground coriander
-
1 teaspoon sea salt
-
1/8 teaspoon ground cayenne pepper
-
2 limes, cut in half
Directions
1.
Preheat oven to 375 degrees. Lightly spray 2 (15-x-12-inch) rimmed baking sheets with cooking spray; set aside.
2.
Cut sweet potatoes into spears by halving them lengthwise and placing flat side down on a cutting board. Halve again and cut each wedge lengthwise into 1/4-inch slices.
3.
In a large bowl, combine sweet potatoes, oil, rosemary, garlic, coriander, sea salt, and cayenne pepper. Toss to coat evenly. Place potatoes in a single layer on prepared baking sheets.
4.
Bake for 45 minutes, or until tender.
5.
Spray a skillet with cooking spray. Place lime halves in skillet, cut side down. Cook over high heat for 2 minutes, or until just charred. Let cool to the touch.
6.
Place roasted sweet potatoes in a serving dish and drizzle with charred limes.
Add Your Review
Recommended Recipe:
Twice-Baked Sweet Potatoes
These special occasion sweet potatoes can be made ahead. Reheat before dinner.
See RecipeMore Great Recipe Ideas from Taste of the South
