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Monday, September 24, 2012

Cuban-Style Roasted Sweet Potatoes

Okay, I apologize...I've been AWOL for a bit. I have been cooking, but haven't been sharing! So today I'm going to do a bit of a round up and post several recipes in a row.
I LOVE sweet potatoes and other sweet vegetables, and have since I was little. This recipe, from The Kind Diet, is one of my go-to delicious side dishes. It requires few ingredients and is very simple to make. It goes well with other similarly-inspired dishes, such as Mexican or South American...but really could go with anything, it's just so good!

Cuban-Style Roasted Sweet Potatoes
3 large sweet potatoes, peeled and quartered
4 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
1 large garlic clove, minced
1 tablespoon fresh lime juice
1 1/2 tablespoons chopped fresh parsley

Heat the oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper, and set aside.

Place the sweet potatoes in a medium bowl, toss with 2 tablespoons of the oil, and season to taste with salt and pepper. Spread the potatoes on the prepared baking sheet, and toast until they can be pierced easily with a knife but still offer some resistance, about 30 minutes. Let cool for 15 minutes or so. (*Definitely do not skip the cooling, or they will turn to mush in the next step!)

Transfer the potatoes in a large bowl, and toss with the garlic, lime juice, parsley, and remaining 2 tablespoons of oil. Adjust the seasoning the taste with salt and pepper. Serve warm or at room temperature.

Per my usual, I skipped the parsley but have at it if you like the flavor =)

Bottom Line:  A yummy combination of sweet and tangy flavors that can be made with little to no brain power!

This recipe and more at

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