Chili-Roasted Sweet Potato Wedges
Source of Recipe
Sarah Foster's Fresh Everyday
Recipe Introduction
These are sweet and sour, salty and spicy all at the same time. Yum!! I love these! I cut the olive oil in half and used half the lime juice before they were roasted and squeezed the other half on after they were roasted.
List of Ingredients
2 lbs. sweet potatoes (3-4 medium) -- peeled, halved lengthwise and cut into wedges (about 8 per potato)
1/4 cup olive oil (I cut in half)
juice of 2 limes
1/2 tsp. sea salt (I used kosher salt) -- plus more to taste
1/2 tsp. freshly ground pepper (I added to taste)
2 tsp. chili powder
2 Tbs. chopped fresh flat-leaf parsley leaves (I omitted)Recipe
Preheat oven to 400 deg.
Place sweet potatoes on a baking sheet w/ sides and toss w/ the olive oil, lime juice(I used half now and half when they were done), salt and pepper. Spread them in a single layer and roast for 20-25 minutes, until the potatoes are soft and golden brown. Turn the potatoes over halfway through the cooking time so they brown evenly.
When the potatoes are almost done, remove them from the oven, sprinkle w/ the chili powder and parsley (if using), and add salt and pepper to taste, and toss to coat. Return the potatoes to the oven for 5-10 minutes longer, until they are tender when pierced w/ the tip of a knife. Serve warm or at room temp.
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