Rosemary-Roasted Sweet Potatoes with Charred-Lime Drizzle Recipe from

By barbgreenfield

Ingredients

• 3 North Carolina sweet potatoes (approximately 1 1/2 pounds), unpeeled
• 1/4 cup extra-virgin olive oil
• 1 tablespoon finely chopped fresh rosemary
• 2 cloves garlic, minced
• 1/2 teaspoon ground coriander
• 1 teaspoon sea salt
• 1/8 teaspoon ground cayenne pepper
• 2 limes, cut in half

Preparation

Step 1

1 Preheat oven to 375 degrees. Lightly spray 2 (15-x-12-inch) rimmed baking sheets with cooking spray; set aside.
2 Cut sweet potatoes into spears by halving them lengthwise and placing flat side down on a cutting board. Halve again and cut each wedge lengthwise into 1/4-inch slices.
3 In a large bowl, combine sweet potatoes, oil, rosemary, garlic, coriander, sea salt, and cayenne pepper. Toss to coat evenly. Place potatoes in a single layer on prepared baking sheets.
4 Bake for 45 minutes, or until tender.
5 Spray a skillet with cooking spray. Place lime halves in skillet, cut side down. Cook over high heat for 2 minutes, or until just charred. Let cool to the touch.
6 Place roasted sweet potatoes in a serving dish and drizzle with charred limes.