Cumin and Lime Roasted Sweet Potatoes
Serves 4; Vegan; Gluten Free
I made this for a potluck last week, and it was a huge hit. Super simple to make, the longest part of this is the roasting time. I added a few things to the original recipe, so I’ll add stars to them. Happy Eating!
1 large sweet potato or garnet yam (1 ¼ lb.), peeled and cut into ½-inch cubes
**¼ onion, coarsely chopped (those who follow me, know I never put the amount of onion called)
Original calls for 1 large yellow onion (about 2 cups)
**1 jalapeño seeded and chopped
**1 tsp. Safflower oil (I added a little extra, the potatoes were drying out)
2 tsp. ground cumin
1 tsp. paprika
1 lime, halved
1/3 cup chopped fresh cilantro
1. Preheat oven to 425 degrees. Line baking sheet with parchment paper, or coat with cooking spray. Toss sweet potato, onion and jalapeno with oil on prepared baking sheet. Sprinkle with cumin and paprika, and season with salt if desired. (I didn’t add salt, I added lime zest instead.) Squeeze juice of half lime over the sweet potato mixture. Roast 45 minutes to 1 hour (mine took 42 minutes), tossing halfway through cooking time.
2. Remove vegetables from oven; squeeze juice of remaining ½ lime over top, and sprinkle with cilantro.
Per 1 cup serving: 135 cal.; 3 grams prot.; 2 grams total fat (<1g sat fat); 29 grams carb.; 0 mg chol.; 36 mg sod.; 5 grams fiber; 10 grams sugars
Found: Vegetarian Times Sept. 2012 2nd place winner in readers contest