Sweet potatoes always find their way onto my Thanksgiving table, often as a simple puree with a little butter and salt or sometimes as British-style roasties. (But never, never as a casserole topped with melted marshmallows.) But I like to mix things up, and since this year we came up with a Mexican-inspired feast, the sweet potatoes had to follow suit. Luckily, this is one of the easiest side dishes you can make. There’s maybe 5 minutes of hands-on time and the rest of the magic happens in a hot oven.
Of course, these sweet-hot-tart beauties don’t need to be relegated to your holiday gathering. Because they are so easy to make, they are a great addition to any weeknight meal, and pair well with roasted pork tenderloin, chile-braised beef brisket, or even simple grilled chicken breasts.
Be sure to purchase orange-fleshed sweet potatoes (or yams) as they have the best texture and sweet flavor that makes the chile and lime sing. Sweet potatoes are best when used soon after purchase.
Recipe: Roasted Chile and Lime Sweet Potatoes
Makes 6 to 8 servings
- 2 1/2 lbs orange-fleshed sweet potatoes or yams, peeled (3 to 4 sweet potatoes)
- 2 tablespoons olive oil
- 1 teaspoon ancho chile powder
- 1/2 teaspoon kosher salt
- Finely grated zest of 2 limes
- Juice of 1/2 lime
- Preheat the oven to 425F. Cut the yams in half crosswise, then cut into equal-sized wedges, each about 1 by 3 inches.
- Add the yams to a large rimmed baking sheet and drizzle with the olive oil. Sprinkle with the chile powder, salt, half the lime zest and juice. Toss to coat. Spread into an even layer on the baking sheet.
- Roast until caramelized and tender, about 30 minutes.
- Sprinkle with the remaining lime zest and a little more salt. Transfer to a serving platter or bowl and serve at once.