~ Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel
2 lb. sweet potatoes, peeled and cut into 1/2-inch thick sticks
1 T. olive oil
1 1/2 t. cumin
1 t. salt
1/4 bunch cilantro, leaves only, roughly chopped
1 medium lime
Preheat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
Place sweet potato sticks in bowl and toss with oil, cumin, salt,and cilantro until well coated. Spread in a single layer on lined baking sheet. Bake 45 minutes or until sweet potatoes are browning on edges and tender.
Remove baking sheet from oven and squeeze lime juice over sweet potato sticks before serving.
Notes: We lightly coat a baking sheet with cooking spray instead of using parchment paper or use Pampered Chef's stoneware without cooking spray or parchment paper and use three tablespoons of bottled lime juice instead of a fresh lime. We love eating this as is, but also think it's delicious served alongside Cuban black beans & coconut rice or in an egg & sweet potato scramble with avocado dressing.
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1 comment:
3 out of 4 of us do not like sweet potatoes. I decided to give the recipe a try anyway.
We are converts... LOL!
Maybe not something we'd have every day... but they tasted "oddly good" as 2 of them put it.
Hubby and I put siracha katchup on them, which helped too.
So, yay! Now I know what I"ll be doing with the sweet potatoes that I'll be getting in my produce share box this summer.
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