Sweet Potatoes with Chilies, Lime, & Cilantro
Description
For sweet potato lovers, this dish no doubt will be a welcomed addition to your repertoire. And for everyone else, I suspect this, with its bright, fresh flavors, may just win you over, too.
Ingreadient :
- 2 1/2 pounds large sweet potatoes, about 2 to 3
- 1 finely chopped jalapeno, seeds included
- 1 large, thinly sliced shallot or 1/4 red onion
- 2 to 3 tablespoons fresh lime juice, from about 1 lime
- 2 tablespoons olive oil or melted coconut oil
- 1/4 cup roughly chopped mint, if you have it
- 1/4 cup roughly chopped cilantro
- 1/4 cup chopped, roasted peanuts, optional
- salt to taste
Direction :
- Preheat the oven to 400ºF.
- Prick the sweet potatoes with a fork and bake on a foil-lined or parchment-lined baking sheet for about an hour, until the skins are wrinkled and the flesh is completely tender.
- Meanwhile, combine the jalapeno and shallot in a large bowl with a pinch of salt and the lime juice. Allow to sit for at least 10 minutes or up to a few hours. Remove potatoes from oven and let cool briefly, then peel and place in a bowl.
- Pour the macerated shallots and jalapeno over the sweet potatoes. Add the oil, herbs and salt to taste. Mash with a fork and stir to combine. Taste, and add more salt, lime or oil if necessary. Garnish with peanuts, if using.
