Roasted Sweet Potatoes with Lime Dressing

November 19, 2012

 

The below recipe is part of my self-proclaimed Thanksgiving sweet potato challenge for Roasted Sweet Potatoes with Lime Dressing.

On Wednesday, we’re headed to Colorado Springs for Thanksgiving. Michael’s family is there and we’ll be celebrating the holiday with them. There will be three vegetarians, lots of omnivores, plus a lone gluten avoider. Michael’s mom, Linda, has her hands full. Yesterday she called to ask if I would make the sweet potatoes. Considering they are probably one of my favorite foods on the planet, I was happy to oblige.

Only one problem, the request was preferably for a sweet version. I don’t have a go-to sweet sweet potato recipe, so I’ve been scouring the internet since our conversation. Luckily it seems everyone and their mother has a must try recipe this time of year so I decided to try three recipes that sound good to me, pick the best then recreate that one for Thursday’s meal. Definitely needed to try them out beforehand, I don’t want to show up with a recipe flop on a day as big as Thanksgiving!

Below is the first of three recipes.

These sweet potatoes are paired with lime and a little sugar. I was skeptical of lime with potatoes but the flavors balance each other out really well and the lime adds a brightness that is sometimes missing from traditional Thanksgiving recipes.

The sauce is so tasty I will definitely be using it on salads in the near future. The recipe came from Epicurious, here’s the link.

Roasted Sweet Potatoes with Lime Dressing

3 large sweet potatoes

1 tablespoon olive oil

Salt

1/4 cup water

juice of half a lime

2 tablespoons sugar

1 tablespoon lime zest

————

Preheat oven to 425.

Peel and cut sweet potatoes into 1/2″ pieces.

Place on a cookie sheet. Mix with olive oil and salt.

Roasted Sweet Potatoes with Lime Dressing

Roast for 20 minutes turning once half way through, until golden brown.

While sweet potatoes are roasting, add water, lime juice and sugar to a saucepan. Bring to a boil, stir, then reduce to a simmer for 5 minutes. The sauce will reduce to a few tablespoons over the course of 5 minutes but the flavor will be super concentrated so you won’t need much.

Using a grater, zest one lime.

Once the sweet potatoes are done, place in a serving bowl and toss with lime dressing, top with lime zest.

Roasted Sweet Potatoes with Lime Dressing

The original recipe calls for chives which I would have used but didn’t have any. I think they would be a really nice addition.

One note: I wouldn’t recommend dressing the potatoes too far in advance. I dressed them, shot the pictures, wrote some emails and then ate and they ended up being a bit of soggy. Ideally I’d serve the dressing on the side with the zest so everyone can add right before eating.

1 for 1. It may ended up being harder than I thought to pick just one recipe.

Roasted Sweet Potatoes with Lime Dressing

Have a great rest of your Monday.

Enjoy!

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7 Comments

  • Reply Thanksgiving Sweet Potato Challenge: Recipe #2 | quinoa, kale & exhale November 20, 2012 at 1:09 pm

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  • Reply The Healthy Flavor November 21, 2012 at 12:03 am

    Omg those look Amazing!!

  • Reply A Colorado Thanksgiving | quinoa, kale & exhale November 25, 2012 at 1:00 pm

    […] Winning sweet potato dish…Roasted Sweet Potatoes with Lime Dressing. […]

  • Reply Little Bits of Random 3 | quinoa, kale & exhale December 12, 2012 at 10:20 am

    […] was a recipe from the sweet potato challenge that never made it but the fruit looks […]

  • Reply The Calcium Challenge | quinoa, kale & exhale January 9, 2013 at 1:29 pm

    […] you haven’t figured it out already I like to make up fake challenges for myself, see the Sweet Potato Challenge of 2012, […]

  • Reply Stacy June 23, 2013 at 6:02 pm

    This is amazing-I doubled the dressing and mixed this in with the sweet potatoes, black beans, and trader Joe’s roasted corn. So good!

    • Reply Lisa June 24, 2013 at 9:12 am

      So glad you liked it! The black beans and corn sound like a great addition. I’m going to try that, it would probably be delicious as taco filling as well!

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