Roasted Sweet Potatoes with Scallions and Lime

Ingredients

• 2 lb sweet potatoes (Peeled or scrubbed well and cut into chunks)
• 2 tbsp unrefined coconut oil (Regular coconut oil may be substituted)
• 1 lime (Finely grate the zest and squeeze for the juice)
• 4 scallions (Thinly sliced)
• kosher salt (To taste)
• black pepper (To taste)
• red pepper flakes (Optional; to taste)

Steps

1. 1

   Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment if desired, though an unlined metal sheet will promote the best browning.

2. 2

   Cut the sweet potatoes into roughly 1-inch chunks so they cook evenly. Toss them with the coconut oil and season with salt and black pepper.

3. 3

   Spread the sweet potatoes in a single layer on the baking sheet, leaving space between pieces. Arrange them so they have broad surfaces in contact with the pan.

4. 4

   Roast for about 45 minutes, without stirring or turning, until the potatoes are tender when pierced and the sides touching the pan are deeply browned and caramelized.

5. 5

   While the potatoes roast, zest the lime, squeeze its juice, and thinly slice the scallions.

6. 6

   Transfer the hot roasted sweet potatoes to a serving bowl. Immediately add the lime zest, lime juice, sliced scallions, and red pepper flakes if using.

7. 7

   Toss gently to coat, then taste and adjust the salt, pepper, and lime juice. Let the potatoes cool briefly so they absorb the seasoning, and serve warm or at room temperature.

Notes

The source recommends unrefined (virgin) coconut oil because its tropical flavor and aroma come through clearly, although regular coconut oil also works. Serve alongside grilled or roasted chicken or fish, or with rice and beans for a vegetarian meal. The ingredient quantities are reconstructed because the source page did not expose the member-only recipe card.

Nutrition per serving

• side dish
• vegetarian
• vegan
• dairy-free
• gluten-free
• roasted
• sheet-pan
• holiday