Cuban-Style Roasted Sweet Potatoes

I've been making this tasty little side dish for a few years now and it's a favourite around here. Fresh lime juice with garlic and herbs combine with sweet potatoes to make a tangy, comforting side dish. I've seen the recipe on a few different food blogs but it is originally from Alicia Silverstone's vegan food and lifestyle blog called The Kind Life. I am by no means a vegan but I am a big fan of her blog which is where she shares yummy recipes, fashion and lifestyle tips all in a mother earth lovin' kind of way which she actually manages to do without being annoying. She also has a popular cook book of the same name which looks very tempting.

This recipe called for sweet potatoes or yams although according to Alicia what we call yams are actually orange coloured sweet potatoes. I think she said real yams can only be found in Africa or are really hard to find here. Anyway, go ahead and use yams or sweet potatoes I say. I've even used squash before which works equally well.

This dish goes great as a side dish with grilled fish or it would also pair well with my sister's yummy recipe for Spicy Chipotle Grilled Chicken. You could also use it as a filling with beans in tacos or enchiladas. The possibilities are endless and if there are leftovers, count yourself lucky.

Cuban-Style Roasted Sweet Potatoes (serves 4)

adapted slightly from The Kind Life

3 large sweet potatoes, cubed

4 Tbsp olive oil

salt and pepper to taste

1-2 garlic cloves, minced

1 Tbsp fresh lime juice

1-2 Tbsp freshly chopped parsley or cilantro

Preheat oven to 400 F. Place cubed sweet potatoes in a bowl and toss with 2 Tbsp olive oil and salt and pepper. Spread cubed sweet potatoes on a parchment paper lined baking sheet and roast until cooked all the way through. Cool for 10-15 minutes and then place in a bowl. Toss with lime juice, minced garlic, cilantro or parsley and remaining olive oil. Serve warm or at room temperature.