Cuban-Style Roasted Sweet Potatoes

 Sweet potatoes aren't just for Thanksgiving.  If  you aren't eating them year round you should be.  They are loaded with vitamin A and vitamin C.   I found this recipe for something a little different and was pleasantly surprised by how much I liked  it.  Recipe source, The Kind Diet, by Alicia Silverstone.  I have modified the recipe to have less oil and I added honey.

Ingredients:

3 large sweet potatoes, peeled and quartered

2 tbsp. extra-virgin olive oil

Sea salt to taste

Freshly ground black pepper to taste

1 large garlic clove, minced

1 tbsp. fresh lime juice
1 tablespoon of honey

1 1/2 tbsp. chopped fresh parsley

Heat the oven to 425 degrees.  Line a baking sheet with parchment paper and set aside.


Place the sweet potatoes in a med. bowl, toss with 2 tbsp. of the oil, and season to taste with salt and pepper.  I went ahead and added the garlic and parsley here also.  The original recipe added them at the end before serving.  Spread the potatoes on the prepared baking sheet and roast till they can be pierced easily with a fork about 30 minutes.   Let cool for 15 minutes.


Transfer the potatoes to a large bowl, and toss with the lime juice and honey.  Adjust the seasoning to taste and serve warm or at room temperature.


Serves 4


Enjoy!

Sherry

I will link this to: 

Friday Food at Mom Trends

Foodie Friday at Designs by Gollum
What's It Wednesday   at Ivy and Elephants  
Thriving on Thursdays  at Domesblissity
On the Menu Monday at Stonegable 
Rooted in Thyme Simple and Sweet Fridays
Wow Us Wednesday at Savvy Southern Style
A Pinteresting Party  at Tutus & Tea Parties