Tuesday, May 12, 2009
Recipe: Chipotle & Lime Sweet Potatoes
Sweet potatoes and chipotle. You cannot go wrong with this combination. Or at least that is what my tastebuds think. This is easy and can be served warm or cold as a potato salad. I have gotten positive reactions when I have served it and I hope you will too.
4 large sweet potatoes
1 bunch of cilantro roughly chopped
1/3 cup of olive oil
1/4 cup vegetable oil
1 chipotle pepper in adobe sauce
1 garlic clove, minced
2 teaspoons salt
1/4-1/2 cup chopped green onions (optional)
Preheat oven to 350.
In a large salad bowl add half of the chopped cilantro, oils, chipotle, garlic and zest from two limes and the juice from all four (should be approx 1/2 cup) and salt. Peel sweet potatoes and chop into large 1 inch think slices.
Toss in bowl and make sure to coat well.
Pour onto a large baking sheet and place in oven for 45-60 minutes or until sweet potatoes are cooked. Remove and add remaining cilantro and green onions.
HINT: If you have the time and want the extra FLAVOUR BURST place sweet potatoes individually on a bbq and sear each side for around 2 minutes until grilled.