Amazingly crispy-tender sweet potatoes, roasted to perfection. Such a quick, easy, veggie side dish for any meal!
This has quickly become one of my favorite side dishes this year. It doesn’t require too much work and only requires a few pantry spices, but it has so much flavor. It can also enhance any meal and more — I even toss them in burrito bowls or dice them up small for veggie taco night.
Best of all, fresh cilantro (parsley is a great alternative if you have a bad relationship with cilantro) and freshly squeezed lime juice are sprinkled right on top. That tart goodness combined with the hearty-salty flavor just hits it differently. Sometimes I even eat them hot off the tin without a main course.
- 3 Pound small sweet potatoes, scrubbed, patted dry, and cut into 2-inch pieces
- 3 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ⅛ teaspoon Cinammon
- Kosher salt and freshly ground black pepper, taste good
- ¼ Cup fresh coriander leaves
- 1 lime, cut into wedges
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together olive oil, cumin, paprika, chilli powder, cinnamon, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper.
Place sweet potatoes in a single layer on prepared baking sheet. Stir in olive oil mixture and toss gently to combine.
Place in the oven and bake for 30-35 minutes or until fork tender, stirring halfway through. Sprinkle with coriander.
Serve immediately with lime wedges.