Roasted Sweet Potatoes with Sriracha
Side,
by Liz Engl
Ingredients
  • Zest and juice of one lime
  • ¼ cup coconut oil, melted
  • 2 teaspoons kosher salt
  • 2 teaspoons sriracha, plus more as needed
  • 1½ pounds sweet potatoes, cut into 1-inch chunks
  • Coarsely chopped fresh cilantro, for serving
Directions

6 servings (as a side)

  1. Preheat the oven to 425°F.
  2. In a large bowl, whisk together the coconut oil, lime juice (save the zest for garnish), salt and sriracha.
  3. Toss the sweet potatoes in the mixture. Roast in a single layer on two sheet pans until fork tender, 35 to 45 minutes, tossing occasionally and rotating the pans halfway through.
  4. Transfer the roasted sweet potatoes to a serving platter. Top with the lime zest and a handful of coarsely chopped fresh cilantro. Serve immediately.