70 minutes
A simple yet delightful dish featuring baked purple-fleshed Hawaiian sweet potatoes, enhanced with the zing of lime juice and the richness of butter.
Purple-Fleshed Hawaiian Sweet Potatoes, whole, unpeeled
0 lb
tablespoons
teaspoons
Lime Juice, freshly squeezed
0.25 fluid ounces
Chopped Cilantro, fresh
cups
1. Prepare and Bake Sweet Potatoes
Preheat the oven to 375°F. Thoroughly scrub the sweet potatoes clean and place them on an oven rack or baking sheet. Bake for about an hour until soft to the touch.
2. Season and Serve
Remove the sweet potatoes from the oven, split each open and add a pat of butter and a sprinkle of salt. Squeeze fresh lime juice over each sweet potato. Optionally, garnish with chopped cilantro before serving.
Add fresh lime juice right before serving. Cooking the lime juice can dull its brightness, so wait until the potatoes are ready to serve. This preserves the vibrancy of the lime flavor and the contrast it brings.
When roasting, use a high temperature (around 425°F/220°C) to caramelize the sugars and achieve a nice golden-brown finish.
Spread the slices in a single layer on the baking sheet, ensuring there’s space between each piece. Overcrowding can lead to steaming rather than roasting.
Opt for firm, medium-sized sweet potatoes with a vibrant orange flesh. Avoid any that have soft spots or blemishes, as these can impact the texture and flavor.
Zest the lime before slicing it. Lime zest holds essential oils that pack a punch of flavor, offering a fragrant lift to the dish. Add some zest into the potatoes before roasting for added flavor depth.
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