This is our side of choice with quesadillas. And fish tacos. And really anything with an even slightly Mexican-y flair. I mean, cilantro and lime basically are the name. And who doesn’t love roasted sweet potatoes?
1-2 sweet potatoes, cubed
- Preheat oven to 425.
- In large bowl, drizzle sweet potatoes with olive oil. Sprinkle generously with salt, pepper, and smoked paprika. A little cumin can also be added here if your heart so desires. Just don’t skimp on the salt. Toss to coat.
- Spread sweet potatoes on foil-covered sheet pan. (Not like in this picture, where I have roasted-vegetable-remains to scrape off the pan.) Don’t crowd them too close together or they will do more steaming than roasting.
- Roast until crisping on outside and fork-tender inside.
- Sprinkle with cilantro.
- Just before eating, squeeze with lime juice. If you add the lime juice too long before eating, they will get soggy. We usually just put half a lime on each plate so each person can squeeze it as they like.