We stumbled upon this recipe sometime when we lived in Tucson. After living there for 3 years and San Diego for 6, we developed a taste for spicier foods. This warming recipe can be made as spicy or not as you prefer, but it’s one of our cold weather favorites.
Chili Roasted Sweet Potatoes
(Makes 4 side-dish servings-I usually double this)
- 1 1/2 pounds (about 3 medium) sweet potatoes
- 2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/8 tsp cayenne
- 1 TB olive oil
- 1 lime sliced for each place
Preheat oven to 425 degrees. Peel sweet potatoes and cut into 3/4 inch chunks or fries.
Place in large bowl and sprinkle with spices and mix.
Drizzle with oil and mix well again. Arrange chunks in layer on rimmed baking stone or roasting pan (non-aluminum is healthiest).
Roast on lower rack for about 20 minutes, or until chunks brown on the bottom and feel tender when pierced with a fork. Squeeze the lime juice onto the sweet potatoes. Incredible!
Over the years that we’ve eaten this dish, our children have had great fun sucking on the lime slices.
These 3 pictures are from a few years ago.
We’ve had so many good laughs, especially giving lime pieces to our babies.
Here’s the latest portfolio of lime faces. Joel, our current toddler,
& Raquel. I think they were trying to see who could have the sourest face here.
Seriously, we’ve had some of our most hearty laughs with each other over this dish!
You’ve got to try it, and don’t forget the limes.
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