Southwestern Salty Sweet Potatoes to Cry for
Embark on a flavor-packed journey with "Southwestern Salty Sweet Potatoes to Cry For," a crowd-pleasing side dish that masterfully balances smoky, salty, and sweet notes. This recipe transforms humble sweet potatoes into a show-stopping favorite by roasting them to caramelized perfection with bold spices like smoked paprika, cumin, and a hint of cinnamon, then finishing them with a luscious honey-lime glaze. Topped with toasted pumpkin seeds for crunch and a sprinkle of fresh cilantro for a pop of brightness, these sweet potatoes deliver layers of Southwestern-inspired flavor in every bite. Quick to prepare in just 45 minutes and perfect for any gathering, this sensational dish pairs beautifully with grilled meats, tacos, or a crisp salad. Get ready to elevate your dinner table with this unforgettable fusion of spice and sweetness!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons ground cinnamon
- 1.5 teaspoons kosher salt
- 2 tablespoons honey
- 1 tablespoon lime juice
- 0.25 cup pumpkin seeds (pepitas)
- 0.25 cup fresh cilantro
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Peel the sweet potatoes and cut them into 1-inch cubes. Try to make the pieces uniform for even cooking.
In a large mixing bowl, combine the sweet potato cubes with olive oil, smoked paprika, ground cumin, chili powder, ground cinnamon, and 1 teaspoon of kosher salt. Toss until the sweet potatoes are evenly coated with the oil and spices.
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are tender and caramelized on the edges.
While the potatoes are roasting, prepare the finishing glaze. In a small bowl, whisk together honey and lime juice until well combined.
Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, stirring often, until they begin to pop and turn golden brown. Remove from heat and set aside.
When the sweet potatoes are finished roasting, transfer them to a serving dish. Drizzle the honey-lime glaze over the top and gently toss to coat.
Sprinkle the toasted pumpkin seeds and fresh cilantro leaves over the glazed sweet potatoes for a burst of crunch and freshness.
Serve immediately and enjoy your 'Southwestern Salty Sweet Potatoes to Cry For' as a memorable side dish!
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 59.0 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
