Ginger, Chili, Lime Roasted Sweet Potatoes Recipe
These beauties are a staple around here. You can’t beat their nutritional benefits!
This incredible root vegetable is an important source of vitamins A, C and E; they are fat free and low in sodium. They are high in fiber and potassium, and low on the glycemic index! Really… is there any other benefit we could ask for that they don’t already bring to the table? Check out Louisiana Sweet Potato for more nutritional data one this yummy super food!
I decided to do something new with them. My family usually has them once a week and I love to just serve them plain – their rich flavor is so satisfying with no help from me! But I had a few limes – which rarely happens. (Are you seeing a pattern here? – some of my better discoveries in the kitchen are due to me either being out of something or having something I never usually have!) – Do you cook like this? Am I normal? hahaha… don’t answer that.
I was so pleased with how this recipe turned out. Let’s roll up our sleeves and get down to it then!
These flavors were absolutely perfect together and were such an amazing compliment to the sweet potato’s naturally dense, richness and sweet depth.
I served them with a side of fresh arugula from the garden drizzled with a simple dijon mustard, honey, and greek yogurt dressing.
- 5 sweet potatoes, peeled and cut into chunks
- 1/4 cup olive oil
- 1 tsp sea salt
- 1 tsp ginger
- 2 tsp chili powder
- juice of 2 limes
- Preheat oven to 375
- Line two cookie sheets with foil
- Toss sweet potatoes in olive oil to coat
- Add salt, ginger, chili powder and toss to distribute spices
- Roast for 20 min or until nicely browned
- Remove from foil and transfer to serving bowl
- Drizzle lime juice and garnish with cilantro before serving
I’m really hoping to hear from some of you if you try this recipe! I know you’ll find it easy too; it was one of the simplest things I’ve thrown together but the complexity of the flavors made this side shine! My one and only regret: there were no leftovers unfortunately. I’ll have to double up on my weekly sweet potato purchase!