Season Them While They’re Hot
A squeeze of lime gives a major flavor boost to roasted sweet potatoes. And by dressing the potatoes straight out of the oven, they absorb maximum flavor.
Priming roasted vegetables to sop up more flavor is easier than you think
Bright, citrusy lime zest and a generous squeeze of the juice balance the natural sugars of roasted sweet potatoes in this simple side. We roast the chunked potatoes on a baking sheet, leaving them untouched for the entire time so that the sides against the hot pan brown nicely, adding notes of caramel bittersweetness to the finished dish. When done, we immediately toss the potatoes with the citrus plus scallions and seasonings so they absorb the flavors as they cool. Serve warm or at room temperature alongside grilled or roasted chicken or fish, or pair with rice and beans for a vegetarian meal.
Milk Street
SHOPPING
We highly recommend using unrefined (sometimes called virgin) coconut oil. It has a stronger, more tropical flavor and aroma that come through clearly. But if you have trouble finding it, regular coconut oil is fine, too. Also, stick with orange-flesh sweet potatoes. White and purple varieties are too starchy for this recipe.
TIP
Be sure to arrange the sweet potato chunks in an even layer on the baking sheet. It’s important for them to have ample contact with the pan so they develop deep browning. And when transferring the cooked chunks to the bowl for dressing, a flexible metal spatula is best for ensuring the sweet potatoes don’t break apart.
TECHNIQUE
Hot Vegetables Absorb More Flavor
For maximum flavor, season roasted vegetables—such as sweet potatoes, standard potatoes, cauliflower and winter squash—while hot. As they cool, they better absorb the flavors, particularly from liquid seasonings such as citrus juice, soy sauce, vinegar and syrups. For ease of tossing and best coverage, prepare the sauce in a large bowl while the vegetables roast. As soon as the vegetables are done, add them to the bowl and gently toss.
