SD Rosemary-roasted sweet potatoes with charred-lime drizzle

Rosemary-Roasted Sweet Potatoes with Charred-Lime Drizzle


3   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


Preheat oven to 375°. Lightly spray 2 (15-x-12-inch) rimmed baking sheets with cooking spray; set aside.

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 and into 1/4-inch slices.

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.

Bake for 45 minutes, or until tender.

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.

Place roasted sweet potatoes in a serving dish and drizzle with charred limes. 

Credits: Louisiana Cookin'

Serving Size:  6 servings

Cooking Time:  45 minutes