Recipe: Sweet potatoes that are sweet, minus marshmallows
AP Photo | Matthew Mead
Our goal was simple — a sweet potato recipe for Thanksgiving that is sweet... But not too sweet.
As in, no marshmallows needed.
Our solution was to reach for citrus and honey, a wonderful combination that pairs so well with roasted root vegetables. A splash of white balsamic vinegar helps balance that sweetness with a hint of acidity. And a bit of ricotta salata or crumbled goat cheese adds a complementary creamy note.
SWEET POTATOES WITH LEMON-LIME VINAIGRETTE
Start to finish: 1 hour
5 pounds sweet potatoes, peeled and cubed
3/4 cup olive oil, divided
2 teaspoons salt
1 teaspoon ground black pepper
Zest and juice of 1 lemon
Zest and juice of 1 lime
3 tablespoons honey
2 tablespoons white balsamic vinegar
1/2 cup crumbled or grated ricotta salata cheese or crumbled goat cheese
2 tablespoons chopped fresh chives
Heat the oven to 400 F.
In a large bowl, toss together the sweet potatoes, 1/4 cup of the olive oil, salt and pepper. Spread over 2 large baking sheets and roast for 30 to 40 minutes, or until tender and browned.
In a blender, combine the remaining 1/2 cup of olive oil, the lemon juice and zest, lime juice and zest, honey and vinegar. Puree until smooth. Arrange the roasted sweet potatoes on a platter, drizzle the vinaigrette over the top. Sprinkle with the ricotta salata or goat cheese and the chives.
Nutrition information per serving (values are rounded to the nearest whole number): 330 calories; 150 calories from fat (43 percent of total calories); 16 g fat (4 g saturated; 0 g trans fats); 5 mg cholesterol; 43 g carbohydrate; 5 g protein; 6 g fiber; 460 mg sodium.