Tuesday, December 16, 2008

Chili-Roasted Sweet Potatoes

Chili-Roasted Sweet Potatoes
Serves 4

2 pounds sweet potatoes, peeled and cut into wedges
1/4 cup olive oil
juice from 2 limes
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons chili powder (I used 1)
2 tablespoons fresh parsley, chopped

Preheat the oven to 400.

Place the sweet potatoes on a baking sheet and toss with the oil, lime juice, salt, pepper. Spread them out so that they are in a single layer and roast for about 20 minutes. You can turn them halfway through for even browning (I didn't, but I never do).

Remove the potatoes from the oven, and toss with the chili powder and fresh parsley. Roast for 5 to 10 minutes longer, or until tender.


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