Cilantro-Lime Sweet Potatoes

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
olive oil
smoked paprika

  1. Preheat oven to 425.
  2. 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.
  3. 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.
  4. Roast until crisping on outside and fork-tender inside.
  5. Sprinkle with cilantro.
  6. 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.

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