CUMIN LIME ROASTED SWEET POTATOES
The Cumin Lime-Roasted Sweet Potatoes for a while much prior to the time that Budget Bytes was created. Why? because sweet potatoes are delicious and cheap This recipe is simple to make and has vibrant and bold flavors – just my kind of food! I’ve used this cumin-lime method to numerous recipe ideas since the beginning, yet combining it with the subtle, creamy sweetness that sweet potatoes provide will be one of my favorites.
WHAT TO SERVE WITH CUMIN LIME SWEET POTATOES
I made them from scratch this week, as I had an unexpected craving However, they’re well with any Southwest-inspired dish. Serve them with dishes such as tacos, enchiladas or grilling meat. Here are some ideas:
Slow Cooker Salsa Verde Chicken Bowls
Hearty Black Bean Quesadillas
1.5 lbs sweet potatoes ($1.99)
2 tablespoons olive oil ($0.32)
1 teaspoon cumin ($0.10)
1/4 tsp salt ($0.02)
1/4 bunch fresh cilantro ($0.25)
Fresh lime 1 ($0.33)
Pre-heat the oven to 425oF. Peel and cut them into half inch sticks. Set the sweet potato on a baking sheet and drizzle them with olive oil. Sprinkle the salt and cumin on top.
Remove the cilantro leaves from the stems and chop them into pieces. Add approximately 3/4 of the chopped cilantro to the baking pan along with the sweet potatoes, leaving some for fresh additions after baking. In a bowl, toss them until evenly coated with salt, cumin, oil and cilantro.
The sweet potatoes are baked for about 20 minutes. Stir then return in the oven. Bake for 15 minutes or longer, or until the sweet potatoes have blistered and brown at the edges.
When the roasting is done, sprinkle the rest of the cilantro, and make sure to squeeze lime juice on the top. Serve warm.