I have a hard time using sweet potatoes, but it makes for a great side dish. So when I found this recipe to add to dinner, I decided to try it. The cilantro gives the sweet potatoes a refreshing flavor, especially with the sweetness of the potato. Although this is a dish that’s best served warm.
Sweet Potatoes with Chili Dressing
Adapted from: The Vegan Table Cookbook
4 medium sweet potatoes, peeled and cut into sticks
1 large red onion, sliced
10 tbsp olive oil
salt & black pepper
2 tsp paprika
2 tsp cumin
2 tbsp lime juice
1/4 cup fresh cilantro, chopped
Heat over to 400 degrees. Put the sweet potatoes and red onions on a baking sheet, drizzle with 4 tbsp olive oil, sprinkle with salt and pepper, toss to coat. Roast, turning over once, until the potatoes are crisp and brown outside and tender inside, and the onions are brown and soft, 35-45 minutes. Meanwhile, whisk together 6 tbsp of olive oil, cilantro, paprika, cumin, and lime juice. Remove from the oven and pour over the dressing. Toss the warm vegetables with dressing. Serve warm at room temperature.