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Roasted Sweet Potatoes with Scallions and Lime

Roasted Sweet Potatoes with Scallions and Lime

By Kevin ClarkAugust 16, 2024

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 active
  • Rating

In this colorful side, the tartness of lime counters the natural sugars in sweet potatoes. We roast the chunked potatoes on a baking sheet, leaving them alone for the entire time so that the sides that are against the hot pan brown nicely and add notes of caramel bittersweetness. When done, we immediately toss the potatoes with lime zest and juice plus scallions and seasonings, so they absorb the flavors as they cool. We highly recommend using unrefined (also called virgin) coconut oil, as its tropical flavor and aroma comes though clearly, but regular coconut oil is fine, too. Serve warm or at room temperature alongside grilled or roasted chicken or fish, or pair them with rice and beans for a vegetarian meal.

Ingredients
  • 2

    pounds orange-flesh sweet potatoes, peeled and cut into ¾- to 1-inch chunks

  • ¼

    cup coconut oil, preferably unrefined (see headnote), melted

  • Kosher salt and ground black pepper

  • 2

    teaspoons grated lime zest, plus 3 tablespoons lime juice

  • 4

    scallions, thinly sliced on the diagonal, greens and whites reserved separately

  • ⅛ - ¼

    teaspoon cayenne pepper

Step 1

Heat the oven to 425°F with a rack in the middle position. In a large bowl, toss the sweet potatoes with the coconut oil, ¼ teaspoon salt and ½ teaspoon black pepper. Distribute the potatoes in an even layer on a rimmed baking sheet; reserve the bowl. Roast, without stirring, until lightly browned at the edges and a skewer inserted into the largest pieces meets no resistance, 18 to 20 minutes.

Step 2

Meanwhile, in the reserved bowl, stir together the lime zest and juice, scallion whites, cayenne and ¼ teaspoon salt. When the potatoes are done, immediately transfer them to the bowl with a wide metal spatula. Toss gently, then let stand for about 15 minutes, gently tossing once or twice.

Step 3

Taste and season with salt and black pepper. Transfer to a serving dish and sprinkle with the scallion greens. Serve warm or at room temperature.

Step 4

Optional garnish: Chopped roasted peanuts OR cashews OR fresh cilantro leaves

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