CHILI & HONEY ROASTED SWEET POTATOES WITH LIME JUICE
For me, sweet potatoes have only existed in two forms: as a “healthier” side for fries at restaurants, and pan-fried in butter and brown sugar as an indulgent holiday side dish.
When it comes to eating sweet potato as a pre-run snack, frying it or buttering it up makes zero sense. That would be what we call counterproductive.
In an effort to make something both nutritious and delicious, I decided to bring a tad of natural sweetness together with the warmth of chili powder, the smokiness of paprika, and the tartness of fresh lime.
Ingredients
- 1 sweet potato cut half lengthwise
- 2 tsp olive oil
- 1 TBSP liquid honey
- 1/2 tsp of chili powder
- 1/2 tsp sweet or smoked paprika
- 1/2 tsp Harissa or cayenne optional
- Kosher salt + cracked black pepper
- 1 lime halved
- Fresh chopped parsley optional
Instructions
- Preheat oven to 400 degrees F.
- Brush each sweet potato halve with olive oil, skin included.
- Season the entire sweet potato with kosher salt + cracked black pepper.
- Score the top halves (interior flesh) with a knife.
- Season each top halve with chili powder, paprika and harissa or cayenne, if using.
- Bake for 20 mins at 400 degrees F.
- Remove from oven and smear the top halves with honey.
- Return to oven and bake for another 10 minutes.
- Once the sweet potatoes are tender, remove from oven.
- Squeeze fresh lime juice over both halves upon serving, and add parsley.
Recipe Adapted : Chili + Honey Roasted Sweet Potatoes With Lime Juice @ killingthyme
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