Roasted Sweet Potato Purée With Lime Recipes

Steps:

• Adjust oven rack to upper-middle position; heat to 425 degrees. Place potatoes on a foil-lined pan; bake 45 to 60 minutes, until tender. Peel when cool enough to handle.
• Puree with salt and pepper in a food processor. With motor running, gradually add milks through feeder tube, then butter. Process until silken. (Can make up to 2 days ahead; store in an airtight container.) Reheat and 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:

• Preheat oven to 400°F.
• Prick sweet potatoes and roast on a foil-lined baking sheet in middle of oven 1 hour, or until very soft. Cool potatoes just until they can be handled and scoop flesh into a food processor.Purée potatoes until smooth. Add lime juice and salt to taste and purée mixture until combined well. Sweet potato purée may be made 2 days ahead and chilled, its surface covered with plastic wrap.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
• Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sweet potatoes and onion in a large bowl. Add oil and toss to coat. Spread onto a large baking sheet.
• Bake in the preheated oven until crisp-tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
• While the vegetables are cooling, combine garbanzo beans, tomato, and cilantro in a large bowl. Combine ginger, lime juice, and garlic in a small bowl.
• Add cooled vegetables to the garbanzo bean mixture, pour lime dressing over top, and toss to combine. Chill in the refrigerator until flavors have combined, about 1 hour.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Toss potatoes with butter, salt, and pepper in a bowl until coated well, then spread in 1 layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total.
• While potatoes roast, bring water, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved, then simmer until reduced to about 3 tablespoons, 3 to 4 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives.

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.