Core Spicy Sweet Potatoes With Tangy Lime And Cilantro Recipes

Steps:

• Preheat oven to 400 degrees. Heat a baking sheet in the oven until hot, about 15 minutes. Meanwhile, slice sweet potatoes in half lengthwise; slice each half into 3 wedges. Place in a medium bowl, and toss with oil, cumin, paprika, and ginger. Season with salt and pepper.
• When baking sheet is hot, remove from oven. Arrange sweet potatoes in a single layer on sheet. Return to oven; cook until potatoes are crisp and golden on the bottom, about 15 minutes. Turn, and continue cooking until golden all over, about 15 minutes more.
• Remove from oven; season with salt and pepper. Serve with limes and sauce.

Steps:

• In a large bowl, combine the sweet potatoes, jalapeno, flour, baking powder, salt, chili powder, cumin, and black pepper.
• In a small bowl lightly beat the milk and egg until well mixed. Add to the sweet potato mixture, stirring, until all the ingredients are well combined.
• Heat a large skillet over medium heat and add enough vegetable oil to cover bottom of skillet. Drop the sweet potato mixture, by rounded teaspoonfuls, into the hot oil. Press lightly to flatten the mixture to the size of a half dollar. Cook until the cakes are golden brown, about 1 to 2 minutes on each side. Transfer the cakes to a serving platter. Top each cake with a small amount of Cilantro Lime Cream Sauce and garnish with fresh cilantro.
• In a small bowl, combine the sour cream, cilantro, lime zest, lime juice and a pinch of salt. Cover and refrigerate until ready to serve.

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F.
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

Steps:

• Heat the oven to 350 degrees.
• In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
• Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
• Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.
• Makes 4 servings.

Steps:

• Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
• Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
• Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sweet potatoes, olive oil, brown sugar, Cajun seasoning, and salt in a large resealable plastic bag; shake to coat potatoes evenly. Transfer mixture to a baking dish.
• Bake in preheated oven, stirring occasionally, until sweet potatoes are tender, about 1 hour.

Steps:

• Preheat oven to 425.
• Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated.
• Transfer to a baking sheet and roast until fork tender, 25 minute.
• Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast.
• Once potatoes are tender, coat with glaze and roast 5 minutes more.
• Garnish with cilantro.

Steps:

• In a large bowl, toss the sweet potatoes with oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until tender., In a small bowl, combine the cilantro, lime juice and garlic; add to sweet potatoes and toss to coat. Serve immediately.

Steps:

• In a large resealable plastic bag, combine sweet potatoes and oil. Add remaining ingredients; toss to coat. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.