Torn Sweet Potatoes With Chili And Lime
They're great hot. They're good cold. They're sweet, salty, a little spicy, and pair like a dream with a grilled skirt steak or a summer BBQed chicken. What more could you want from a simple side dish?
INGREDIENTS:
3 sweet potatoes
1 tablespoon olive oil (or melted butter)
½ juicy lime
½ teaspoon chili powder (or less if you prefer)
salt and pepper
1 teaspoon cilantro, chopped (optional)
LET’S COOK:
Preheat your oven to 375°F. Poke a few holes in each potato and roast in the oven until super soft, about an hour. Set aside to cool and turn on your broiler.
Once cool enough to handle, tear each sweet potato into 5 or 6 chunks and put under the broiler until they begin to caramelize and get a little blackened in a few areas.
Pile them high on a plate and drizzle olive oil (or butter) over the potatoes, give 'em a big squeeze of lime, a generous sprinkling of chili powder, and season with salt and pepper to taste. If you want cilantro, you can throw that on as well.
[SERVES 4]
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