Sweet Potato Wow Wow ~ Roasted Sweet Potato With O... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Let me first say that this recipe was inspired by a Bobby Flay recipe, which was simply grilled sweet potato topped with lime juice and cilantro. Since I'm a more is more kinda gal, I had to push it over the top. Read more . Second, I had to roast my sweet potato in the oven because mud daubers have built a nest in the gas line of my grill and I haven't been brave enough to tackle them yet. I really would have preferred to grill it with some soaked wood chips under the grill. Third, I just want to encourage you to try this recipe! It is so fresh and delicious with so many different flavors and textures zinging around your mouth! Fourth, this recipe would make a nice side dish for 4 normal people. I ate it all, as my entire dinner. I will definitely snap a few pics next time I make this (which will be very soon). Ingredients:
1 sweet potato, unpeeled |
olive oil - enough to coat the sweet potato for roasting and to coat the skillet |
1 chili - heat level of your choice, i used a mild anaheim |
1/4 cup chopped red onion |
1 modestly proportioned home-grown tomato, chopped |
ground cumin, to taste |
salt and pepper, to taste |
1/2 cup chopped cilantro |
1/4 cup crumbled goat cheese |
1t pine nuts |
juice of 1/2 lime (depends on how big and/or juicy the lime is) |
Directions:
1. Preheat oven to 350F
2. Scrub the sweet potato thoroughly and dry it.
3. Coat the sweet potato lightly with olive oil and sprinkle it with coarse salt.
4. Roast the sweet potato until fork-tender, 45 minutes - 1 hour
5. Meanwhile, heat the remaining olive oil in a skillet over medium heat.
6. Add the chopped onions
7. Seed and chop your chili and add to the onions
8. Season the onions & chili with salt, pepper, and cumin to your taste. Go easy on the salt because the lime juice really brightens the flavors.
9. Add the chopped tomato and let it just heat through.
10. If you have time and enthusiasm, toast the pine nuts in a small, dry skillet. Watch carefully so you don't burn them!
11. Remove the sweet potato from the oven and let it cool for a few minutes. (I actually roasted my sweet potato first and let it cool while I did everything else)
12. Set the potato on a serving dish and cut it into nice big chunks.
13. Roll the uncut lime around on your cutting board, to encourage it to release it's juices. Cut it in half and squeeze the juice from 1/2 the lime all over the sweet potato.
14. Sprinkle with about 1/2 the cilantro
15. Remove the onion-chili-tomato mix from the skillet with a slotted spoon (coz that nice fresh tomato will have released a lot of juice), and spread on top of the sweet potato.
16. Sprinkle with the remaining cilantro
17. Top with goat cheese and pine nuts
18. Taste and add a little squeeze of the 2nd half of the lime if needed.
19. Enjoy immediately!
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