Recipe courtesy of Seamus Mullen
Recipe courtesy of Seamus Mullen
Watch how to make this recipe.
Roasted Sweet Potatoes
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- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 202
- Total Fat
- 13 g
- Saturated Fat
- 10 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 275 mg
In many ways, roasted sweet potatoes are the ultimate superfood. For this recipe, I cook them twice before adding the tropical flavors of serrano pepper, lime zest, and fresh herbs to brighten them up. After all, when it's cold out, there's nothing like an imaginary trip to the tropics and some healthy food to take you there.
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 202
- Total Fat
- 13 g
- Saturated Fat
- 10 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 275 mg
Ingredients
Directions
- Heat oven to 400 degrees F. Place the whole sweet potatoes in a roasting pan and roast until tender and cooked through, 35—40 minutes. Cool slightly. Set oven to broil. Cut each potato in half lengthwise and place back into the roasting pan, cut side up. Rub each half of the sweet potato with ½ tablespoon of coconut oil and a drizzle of maple syrup. Sprinkle with sea salt and dot with butter. Broil sweet potatoes until slightly brown and caramelized, 3—5 minutes.
- To finish the dish, thinly slice the serrano chili and chop the mint and cilantro. Garnish the sweet potatoes with lime zest, lime juice, chili, mint, and cilantro. Serve.
