Good served warm or cold. This is also a great side dish, especially if you add black beans(I like to use Trader Joe’s Cuban black beans that have pickled onions). You can also toss in baby spinach with a little evoo and balsamic or red wine vinegar.
Another way to serve this as a side is with baby spinach, cooked bacon and sliced egg with a sweet vinaigrette.
And yes, you can make this the day before. The absolute key to this recipe is not to overcook the sweet potatoes.
Yields approximately 3 Cups
- 1 1⁄2 pounds sweet potatoes (about 2 medium), peeled and chopped in 1⁄2-inch pieces * 1⁄4 c olive oil
- 1 T balsamic or red wine vinegar
- 1 t chili powder
- 1⁄2 t ground cumin
- 1/2 t granulated garlic
- 1 tomato, diced
- 1 red bell pepper, cored, seeded and diced
- 1 large jalapeno peppers, seeded and diced fine
- 2 scallions, minced (white and green parts)
- 1 garlic clove, minced
- 2 T chopped fresh cilantro leaves
- grated zest and juice of 1 lime
- sea salt and freshly ground black pepper to taste
- Preheat oven to 400.
- Place the sweet potatoes in a medium size bowl. Drizzle with olive oil and vinegar, sprinkle with the chili powder, cumin and a good pinch of kosher salt - toss to coat.
- Spread the sweet potatoes in one even layer on half sheet pan and roast for 30-35 minutes (Roast for 15 minutes, turn and roast just until done - you don’t want mush). Set aside to cool.
- In a medium bowl, combine the tomato, bell pepper, jalapeno pepper, scallions, garlic, cilantro, lime zest and juice, salt and pepper. Add in cooled sweet potatoes - toss to mix. Season with salt and pepper if necessary.