Epicurious.com sent this recipe to me last week. The taste is absolutely sensational, and happily, it's healthy, too. Scrub 4 medium-size sweet potatoes, then cut into 1/3" slices. Toss with 2 tbspns of canola oil and 2 generous sprinkles of garlic salt. Place in a shallow baking pan and roast at 400 degrees until tender. (Should be about 20 to 25 minutes, depending on the quality and age of potatoes.)In a separate bowl, combine 1/2 cup lime juice, at least 1/2 tspn freshly grated lime zest, 1/2 tspn garlic salt, 2 tbspns canola oil, and cayenne to taste. Chop one bunch of cilantro, and add to lime mixture. Take sweet potatoes out of the oven and mix into the lime mixture. Place back into oven and roast for another 25 minutes at 325 degrees.
Sweet potatoes have never tasted so good...sparkling and fresh with a light sweet-sour infusion. I've always refused to serve traditional holiday sweet potatoes with all that brown sugar-marshmallow junk. I think I've finally found an original, surprising sweet potato dish for our holiday table.
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