Rosemary-Roasted Sweet Potatoes with Charred-Lime Drizzle
Recipe from Taste of the South

Rosemary-Roasted Sweet Potatoes with Charred-Lime Drizzle


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Prep Time: 15 mins
Total Time: 1 hr 2 mins
Servings: 6 servings
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Ingredients
 
savings in
 
  • 3    North Carolina sweet potatoes (approximately 1 1/2 pounds), unpeeledOn Sale
  • 1/4  cup  extra-virgin olive oilOn Sale
  • 1  tablespoon  finely chopped fresh rosemaryOn Sale
  • 2  cloves  garlic, mincedOn Sale
  • 1/2  teaspoon  ground corianderOn Sale
  • 1  teaspoon  sea saltOn Sale
  • 1/8  teaspoon  ground cayenne pepperOn Sale
  • 2    limes, cut in halfOn Sale

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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