Roasted Sweet Potatoes with Cilantro Lime Dressing

Cube sweet potatoes, roast them until browned and tender, then toss with a cilantro-lime dressing made from lime juice, cilantro, olive oil, garlic, and a little honey. Serve warm so the dressing lightly clings to the potatoes.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 30 ml olive oil divided
• 3 g kosher salt divided
• 0.5 g black pepper freshly ground, divided
• 1 g ground cumin divided
• 1 cloves garlic 1 clove minced for the dressing, 1 clove grated or minced for the potatoes
• 900 g sweet potatoes peeled if desired, cut into 2.5 cm cubes
• 15 ml olive oil divided
• 30 ml lime juice freshly squeezed
• 2 g lime zest finely grated
• 15 g cilantro leaves and tender stems finely chopped
• 10 g honey
• 3 g kosher salt divided
• 0.5 g black pepper freshly ground, divided
• 1 g ground cumin divided
• 1 cloves garlic 1 clove minced for the dressing, 1 clove grated or minced for the potatoes
• 15 ml water only if needed to loosen the dressing

Instructions

1. Heat the oven to 220°C. Line a large rimmed baking sheet with parchment paper. In a large bowl, combine the sweet potatoes with 30 ml olive oil, 3 g kosher salt, 0.5 g black pepper, 1 g ground cumin, and 1 grated garlic clove. Toss until coated. The potatoes look evenly coated and lightly glossy.
2. Spread the potatoes on the baking sheet in a single layer with space between pieces. Roast for 20 minutes, then flip with a spatula and roast 5 to 8 minutes more until browned at the edges and tender when pierced. The edges are caramelized and a knife slides through a cube with little resistance.
3. While the potatoes roast, make the dressing in a small bowl or jar by whisking together the remaining 15 ml olive oil, lime juice, lime zest, cilantro, honey, the remaining 3 g kosher salt, the remaining 0.5 g black pepper, the remaining 1 g ground cumin, and the remaining 1 minced garlic clove. If needed, whisk in up to 15 ml water so the dressing is spoonable. The dressing tastes bright and is loose enough to drizzle.
4. Transfer the hot sweet potatoes to a serving bowl. Drizzle with the dressing and toss gently once or twice so the potatoes stay intact. Taste and add a little more salt if needed from the measured total only if you reserved any; otherwise serve as written. The potatoes are coated with a visible sheen of dressing and still hold their shape.
5. Serve warm. The dish is warm, aromatic, and ready to eat.