When you make my Cuban Sweet Potatoes recipe, use the lighter colored sweet potatoes and not the orange ones - though the orange ones are pretty for holidays. I think the white ones give a better flavor to this recipe, though!
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Ingredients
- 3 large sweet potatoes, peeled and quartered (about 3 lbs)
- 4 tablespoons extra-virgin olive oil
- 1 Fine sea salt to taste
- 1 Freshly ground black pepper to taste
- 1 large garlic clove, minced
- 1 tablespoon fresh lime juice
- 1 1/2 tablespoons chopped fresh parsley
Directions
- Heat the oven to 400
- Line a baking sheet with parchment paper and set aside.
- Place the sweet potatoes in a medium bowl
- Toss with 2 T of the oil and season to taste with salt and pepper
- Spread the potatoes on the prepared baking sheet
- Roast until they can be easily pierced with a knife but still offer some resistance, about 30 minutes
- Let cool for 15 minutes or so
- Transfer the potatoes to a large bowl
- Toss with garlic, lime juice, parsley, and remaining 2 T of oil
- Adjust the seasoning to taste with salt and pepper
- Serve warm or at room temperature
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cook time45 min.
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prep time15 min.
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yields4 serv.
Diet Categories:
- Vegan
Ingredient Restrictions:
- Fat Free
- Gluten Free
- Peanut Free
- Soy Free
- Sugar Free
- Tree Nut Free
13 comments
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made it for thanksgiving and my boyfriend and I LOVED it. It's a delicious recipe and I tried it with the lighter sweet potatoes as Alicia indicated in the intro. -
Seriously...my boyfriend, a previous disliker of sweet potatoes, LOVES these! i am in love with sweet potatoes (second only to avocados) so I am thrilled to be able to make them so he'll eat them! These are fantastic served over saffron rice too :) -
Making this tonight! Added some cumin and instead of parsley using cilantro. :) So far it smells fab!
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MM so good, I left the skin ON and used japanese white sweet potatoes. Leaving the skin on adds a chewy bite! :)
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I made these in thick fry shapes and they were fantastic! I made them twice this week already! :)
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Tried these last week, oh my, they really are flavorful. I think the lime juice & garlic are what make this dish special. And sooo easy, too!
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I love these!!! Since I am lucky enough to live in Hawaii we have purple and red sweet potatoes, the purple ones done Cuban-Style are divine. If you can get purple sweet potatoes you must try them! I also find these organic so I leave the skin on because it adds to the flavor♥ -
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We make these about once a week (sometimes more.) We only use 1-2 T of Olive oil, as that seems to work out just as well for us...They are our favorite way to eat sweet potatoes..Thanks Alicia! -
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