Rosemary-Roasted Sweet Potatoes with Charred-Lime Drizzle
From: Taste of the South
Servings: 6 servings
Prep: 15 mins
Total: 1 hr 2 mins
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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.
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