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Epicurious

Spicy Sweet Potatoes with Lime

Recipe information

  • Yield

    serves 6

Ingredients

4 medium sweet potatoes (about 2 1/2 pounds), scrubbed well
2 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon hot paprika
1 teaspoon ground ginger
Coarse salt and freshly ground white pepper
Lime wedges, for serving
Yogurt Dipping Sauce, for serving (recipe follows)

Yogurt Dipping Sauce

1 cup plain yogurt
3 tablespoons roughly chopped fresh cilantro
2 tablespoons chopped toasted walnuts
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
Coarse salt
(makes about 1 cup)

Preparation

  1. Step 1

    Preheat the oven to 400°F. Heat a baking sheet in the oven until hot, about 15 minutes. Meanwhile, slice the sweet potatoes in half lengthwise; slice each half into 3 wedges. Place in a medium bowl, and toss with the oil, cumin, paprika, and ginger. Season with salt and pepper.

    Step 2

    When the baking sheet is hot, remove from the oven. Arrange the sweet potatoes in a single layer on the sheet. Return to the oven; cook until the potatoes are crisp and golden on the bottom, about 15 minutes. Turn, and continue cooking until golden all over, about 15 minutes more.

    Step 3

    Remove from the oven; season with salt and pepper. Serve with limes and sauce.

  2. Yogurt Dipping Sauce

    Step 4

    Combine all the ingredients in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve, up to 1 day.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSweet PotatoPotatoRoot VegetableVegetableLimeCitrusFruitYogurtDairyCilantroHerbs & SpicesSideDinnerVegetarianGluten FreeRoastThanksgivingCookbooks
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