Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
“Lime and honey are a heavenly partnership,” remarked one of my students after tasting this salad, in which tart and sweet flavors are beautifully balanced. Cubes of roasted sweet potatoes are tossed with a lime and honey dressing, then dusted with a sprinkling of cilantro. The salad makes a colorful dish that is especially good as an accompaniment to grilled pork or chicken.
Ingredients[]
- 3 pounds red-skinned sweet potatoes
- ¼ cup olive oil
- Kosher salt
- 2 tablespoons lime juice, plus more if needed
- 2 teaspoons grated lime zest
- 2 tablespoons honey
- ¼ cup chopped fresh cilantro for garnish
Directions[]
- Arrange an oven rack at lower position and preheat oven to 450 degrees F.
- Line a large baking sheet (or use 2 standard sheets) with aluminum foil.
- Peel sweet potatoes and cut into 1-inch cubes to yield 8 cups.
- Spread cubes on baking sheet, and drizzle with olive oil.
- Toss well so that all cubes are lightly coated.
- Sprinkle 2 teaspoons salt over potatoes. (If using 2 sheets, divide ingredients equally between them.)
- Roast potatoes, stirring every 10 minutes, until cubes are brown around the edges and tender when pierced with a knife, about 20 to 25 minutes.
- Watch carefully, as they can start to burn quickly. (If using 2 baking sheets, place 1 sheet on lower level and the other on center level. Reverse sheets after 15 minutes.)
- Transfer potatoes to a serving bowl and let cool to room temperature.
- Whisk together lime juice, zest, and honey in a small bowl.
- Pour over potatoes and toss gently to mix.
- Taste and season with more salt and 1 to 2 teaspoons additional lime juice if needed. (Salad can be assembled 30 minutes ahead; leave at room temperature.)
- When ready to serve, sprinkle salad with cilantro.
YIELD: SERVES 6