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'