Instead of the frozen sweet potato fries I tend to make with the Trader Joe's Mahi Mahi burgers I ended up making fresh Chili-Roasted Sweet potatoes. Fresh is always better of course.
They were gone in a flash. This recipe is from one of my all time favorite cookbooks:
Chili-Roasted Sweet Potatoes
Recipe from: Fresh Everyday by Sara Foster
- 2 pounds sweet potatoes (3 to 4 medium), peeled, halved lengthwise, and cut into 3-inch wedges
- 1/4 cup olive oil
- Juice of 2 limes
- 1/2 tsp sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 2 tsp chili powder -I only use 1 tsp
- 2 tbsp chopped fresh Italian parsley- Bunnies ate mine so I left this out
Preheat oven to 400 degrees
Place the sweet potatoes on a baking sheet with sides and toss with the olive oil, lime juice, salt and pepper. Spread them in a single layer and roast for 20 to 25 minutes, until the potatoes are soft and golden brown. Stir the potatoes halfway through the cooking time so they brown evenly.
When the potatoes are almost done, remove them from the oven, sprinkle with chili powder and parsley, and add salt and pepper to taste, and toss to coat. Return the potatoes to the oven for 5 to 10 minutes longer, until they are tender when pierced with the tip of a knife. Serve warm or at room temperature.
I opted for the Trader Joe's Jalapeno and dill tartar sauce in place of my normal white sauce. I put two tablespoons of the tartar sauce in a small bowl, mixed it with the juice of two small limes. Tangy and spicy.
