Spicy Sweet Potatoes With Lime Food

SWEET POTATOES WITH YOGURT AND CILANTRO-CHILE SAUCE

Steps:

• Heat the oven to 350 degrees.
• In a large bowl, combine 1/4 cup oil, the honey, juice from 1 lime, a large pinch of salt and pepper to taste, and toss with potato wedges. Spread in an even layer on a rimmed baking sheet, bake until tender and lightly browned in spots, 45 to 55 minutes. Sprinkle with additional salt to taste.
• Meanwhile, in a food processor, pulse to combine 1/3 cup oil, the cilantro, chiles, garlic, almonds, juice from remaining lime, vinegar and a large pinch of salt, until it forms a chunky purée. Taste and add more salt if needed.
• Spoon the sauce over the potatoes, dollop with some yogurt, drizzle with oil, and serve with any remaining yogurt on the side.

SPICY SWEET POTATOES WITH LIME

Steps:

• Preheat oven to 400 degrees. Heat a baking sheet in the oven until hot, about 15 minutes. Meanwhile, slice sweet potatoes in half lengthwise; slice each half into 3 wedges. Place in a medium bowl, and toss with oil, cumin, paprika, and ginger. Season with salt and pepper.
• When baking sheet is hot, remove from oven. Arrange sweet potatoes in a single layer on sheet. Return to oven; cook until potatoes are crisp and golden on the bottom, about 15 minutes. Turn, and continue cooking until golden all over, about 15 minutes more.
• Remove from oven; season with salt and pepper. Serve with limes and sauce.

SWEET AND SPICY SWEET POTATOES

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the sweet potato chunks into a large mixing bowl. Drizzle with the olive oil, then sprinkle the brown sugar, paprika, black pepper, onion powder, garlic powder, poultry seasoning, chili powder, and cayenne pepper overtop. Toss until the potatoes are evenly coated with the seasoning. Spread onto a baking sheet.
• Bake in the preheated oven for 15 minutes, then turn the potatoes over with a spatula, and continue baking until the sweet potatoes are golden and tender, 10 to 15 minutes more.

LIME CILANTRO SWEET POTATOES

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F.
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

SPICY SWEET POTATOES

Steps:

• In a large resealable plastic bag, combine sweet potatoes and oil. Add remaining ingredients; toss to coat. , Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

ROASTED SWEET POTATOES WITH HONEY-LIME GLAZE

Steps:

• Preheat oven to 425.
• Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated.
• Transfer to a baking sheet and roast until fork tender, 25 minute.
• Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast.
• Once potatoes are tender, coat with glaze and roast 5 minutes more.
• Garnish with cilantro.

SWEET POTATO NOODLE SALAD WITH SRIRACHA LIME PEANUT SAUCE

Steps:

• Heat the 1 tbsp coconut oil in a large skillet on medium heat and add the spiralized sweet potato and chickpeas. Stir to coat in the oil and cook until the potato softens to the consistency of noodles. They should be soft and malleable, not mushy. Remove from the pan and put in a large bowl and refrigerate while you make the sauce.

CORE SPICY SWEET POTATOES WITH TANGY LIME AND CILANTRO

Steps:

• Put oven rack in lower third of oven and preheat oven to 425°F
• Toss sweet potatoes with 2 tablespoons oil and 1/4 teaspoon salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender, about 25 minutes total. Stir together cayenne, zest, and remaining 1/2 teaspoon salt in a small bowl. Whisk together lime juice and remaining tablespoon oil in a medium bowl, then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.
• Makes 4 servings.

ROASTED SWEET POTATOES WITH SRIRACHA AND LIME

Steps:

• Preheat the oven to 425°F (218°C). Line 2 rimmed baking sheets with parchment paper or aluminum foil.
• In a large bowl, whisk together the lime juice (reserve the zest for later), coconut oil, salt, and Sriracha.
• Cut the sweet potatoes into 1-inch (25-mm) slices, either circles or half circles. Dump them in the bowl and toss to coat with the lime Sriracha elixir.
• Arrange the sweet potatoes in a single layer on the baking sheets. Roast, stirring at least once or twice, until fork tender, 30 to 40 minutes.☞TESTER TIP: The sweet potatoes will be unevenly spotted with brown patches, sorta like a leopard, when done.
• Transfer to a platter. Taste and, if desired, add more salt and Sriracha. Sprinkle with the lime zest and cilantro and commence the devouring.

SPICY-SWEET ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees.
• Place sweet potatoes in a large bowl and drizzle with oil.
• Add remaining ingredients and stir to coat sweet potatoes evenly.
• Spread sweet potatoes out on a large baking sheet.
• Bake 15 minutes. Stir and bake another 15 to 20 minutes.

SPICY SWEET POTATO & PEANUT BUTTER GRATIN

Steps:

• Preheat the oven to 370°F (190)C) and grease a gratin pan. Blend the sweet potatoes in a large bowl and with 2 Tablespoons of oil, chilli, garlic, cream and season with salt and pepper.
• In a medium-sized bowl, blend the crunchy peanut butter with the remaining oil, lime zest and juice.
• Add half the sweet potato in a layer in the dish, then sprinkle the peanut butter mixture on top. Cover with the second half of sweet potatoes and pour the remaining cream from the dish.
• Cover the gratin pan with foil and bake in the oven for about 20 minutes, then remove foil. Bake again for 30 minutes more until the sweet potatoes are soft and the surface slightly browned and crisped. For extra crispness, you can finish under the grill for a few minutes, but keep a close eye so it doesn't burn. Serve with a salad to balance the sweetness of the gratin.

SWEET AND SPICY SWEET POTATO SOUP

Steps:

• Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
• Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

GRILLED LIME-BALSAMIC SWEET POTATOES

Steps:

• Peel and cut each sweet potato lengthwise into 8 wedges; place in a large bowl. Toss with oil, salt and pepper. , In batches, cook potatoes on a greased grill rack, covered, over medium heat 8-10 minutes or until tender, turning occasionally. , In a large bowl, mix remaining ingredients; add potatoes and toss to coat.

SWEET POTATO STUFFED WITH SPICY CHICKPEAS AND SPINACH

Steps:

• Sweet potatoes :Place the sweet potatoes in a pot and cover with water. Bring to a boil, lower the heat, cover, and simmer for 20 minutes. Drain.Use a knife to cut all the way into the middle of the potatoes, lengthwise. Place on a large baking sheet lined with parchment paper, cut side up.Brush a bit of oil onto each potato. Add a pinch of salt. Set aside.Spicy chickpeas :Preheat the oven to 375°F (190°C).In a bowl, add the oil, maple syrup, Sambal Oelek, garlic powder, smoked paprika, and salt. Mix well.Drain and rinse the chickpeas and place them on clean, dry cloth. Path dry as much as possible. Add the chickpeas to the sauce and coat well. Transfer to the baking sheet with the potatoes and spread out evenly.Bake in the oven for 35-38 minutes or until the sweet potatoes are soft in the middle.Spinach :and sauté for 2 minutes or until the spinach wilts. Add the garlic, sesame seeds, and a pinch of salt. Cook for 1 to 2 minutes. Remove from the heat.Assembly :Stuff each potato with the spicy chickpeas and spinach. Add a drizzle of tahini and the fresh herbs and lime wedges.Source: Loounie

YOGURT DIPPING SAUCE FOR SPICY SWEET POTATOES WITH LIME

Steps:

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

DINNER TONIGHT: SPICY SWEET POTATOES WITH LIME RECIPE

Steps:

• For the Sweet Potatoes: Preheat the oven to 400°F. Set a baking sheet in the oven while warming.
• Halve the potatoes length-wise, and cut each piece into three wedges.
• Mix together the cumin, paprika and ground ginger. Coat the potato wedges quickly with the oil, and then toss with the spices and season with salt and pepper.
• Place the potatoes on the preheated baking sheet, in one layer. Set in the oven and cook for 15 minutes. Flip the wedges with a spatula and cook for another 15 minutes.
• For the Sauce: Meanwhile, mix together the yogurt, cilantro, lime juice, and cumin to make the yogurt dipping sauce.
• To Serve: When the potatoes are done, remove from oven and serve with the sauce.

SPICY BLACK BEAN STUFFED SWEET POTATOES WITH AVOCADO-LIME SAUCE

Steps:

• With an immersion blender or regular blender mix all the ingredients for the avocado-lime sauce together until smooth. Taste test and adjust seasonings if necessary. Add more liquid if it's too creamy. Preheat the oven to 400 degrees. Prick sweet potatoes a few times with a fork. Place on a baking sheet and bake in the oven until fully cooked through. 35-50 minutes depending on the size of your potatoes. Potatoes are done when easily pierced with a fork and soft in the middle. In a large bowl combine black beans, red onion, and cilantro. Season with a little salt and crushed red pepper flakes. Once sweet potatoes are fully cooked slice down the middle and stuff with black bean mixture. Drizzle with plenty of avocado-lime sauce and season to taste with your favorite hot sauce.

STUFFED SWEET POTATOES WITH SPICY BLACK BEANS, AVOCADO & LIME CREAM

Steps:

• Preheat oven to 400°F. Line a large baking sheet with foil and mist with cooking spray. Prick potatoes all over with a fork and place on a baking sheet. Mist potatoes on all sides with cooking spray. Bake potatoes until tender and golden brown on outside, about 55 minutes. Meanwhile, heat a medium saucepan on medium and brush with oil. Add onion, jalapeño, garlic, chile powder and 1/4 tsp salt and sauté until onion softens, about 6 minutes. Add beans, tomato, 1 tbsp cilantro, honey and 1 tsp lime juice; simmer for 5 minutes. Prepare lime yogurt: In a small bowl, stir together yogurt and 1 tsp lime zest; set aside. Carefully transfer potatoes to serving plates. Cut each potato in half, slightly mashing and fluffing potato flesh with a fork. Sprinkle remaining ¼tsp salt over potato flesh. Spoon bean mixture over potatoes and top with avocado, lime yogurt and remaining 1 tbsp cilantro.

SPICY ROASTED SWEET POTATOES WITH YOGURT SAUCE

Steps:

• Heat the oven to 425 degrees and line a large baking sheet with parchment paper.
• Wash, scrub and trim the ends off the potatoes. Peel some of skin off with a small knife or potato peeler, then cut in half length-wise. See recipe notes. Cut each piece into two or three wedges (1/2" each) and place in a large mixing bowl.
• Add the honey, olive oil, crushed red pepper and salt to the bowl with the sweet potatoes, together until the potatoes are coated.
• Place the potatoes evenly on the lined baking sheet scraping any of the olive oil mixture on the baking sheet too, also making sure the potatoes are laying flat on the baking sheet.
• Roast the potatoes on the bottom rack of the oven, turning gently one time about half-way through. Total time is 35-45 minutes, which will differ depending on your oven. Look for fork-tender wedges that are slightly brown and crispy on the edges and sides at 35 minutes, and add time accordingly.
• Remove from oven, arrange on a platter and serve with yogurt sauce on the top or on the side or both.
• For the YOGURT SAUCE
• Combine the yogurt, lime juice, olive oil and salt and pepper in a small bowl and mix together with a spoon.
• Drizzle the yogurt over the Sweet Potatoes for serving, along with a sprinkle of chopped Italian Parsley and sliced green onion.
• OPTIONAL OUTDOOR GRILLING INSTRUCTIONS FOR THIS RECIPEHeat the grill (you'll need direct heat that's approximately 350 degrees) and prep the sweet potatoes by cutting them in 1/2 wedges as noted above. Put the potates in a medium-sized bowl, and drizzle with just enough olive oil to coat them. Sprinkle with a little salt and toss one more time. Place the wedges on the grill, cover them and cook until light grill marks appear, 4-5 minutes, then rotate to the other side. Continue rotating until the potatoes are tender, which will depend on the heat of your grill, but approximately 5-7 more minutes. In the same bowl you just used, continue with the recipe and add the honey, olive oil, red pepper flakes and salt, whisking the ingredients together with a fork to combine. When the sweet potatoe wedges are done, add them to the bowl and quickly toss to coat, then tranfer the potatoes to a serving dish and serve with the yogurt sauce on the side or drizzled on top.