I think I've mentioned my disdain for "traditional" sweet potato recipes, drenched in butter, sugar and marshmallows. Sweet potatoes are naturally flavorful, needing only a little salt and oil and a good roasting in a hot oven to bring them to life. That's not to say that they don't pair well with other flavors, but I'm definitely a "less is more" kinda gal when it comes to this vegetable.
I don't recall where I found this recipe, but it's been part of my repertoire for a couple years now. It's an easy side dish for the holidays, or a nice pairing with a couple pan fried pork chops and turnip greens during the week. Really, the possibilities are endless on this one. You've got the sweetness of the potatoes, the smoky chili powder and a hint of acid from the lime cutting through all of it. It's a lighter take on sweet potatoes, but still full of flavor.
The easiest way I've discovered to prepare this is with the help of a zip top bag. The diced, raw sweet potatoes go in, along with your chili powder, salt and some cooking oil. Squish everything around a bit and pour it out on a cookie sheet to roast. You can even do that step a day before, if you decide to make this for Thanksgiving, and keep the bag in the fridge until you are ready to roast.
Chili Lime Sweet Potatoes
3-4 peeled and diced sweet potatoes, enough to make about three cups
2 tablespoons chili powder (we like the Medium blend from Penzey's, but whatever chili powder you like is fine.)
1/2 tablespoon salt
2 tablespoons cooking oil
juice of one lime
Peel and dice sweet potatoes. In a zip top bag or large bowl combine with chili powder, salt and cooking oil until potatoes are evenly coated. Spread on a cookie sheet and roast at 425 degrees for 20-30 minutes, until sweet potatoes are soft and the edges are crispy. Remove from oven and squeeze lime juice over the potatoes. Serve.