ALISON LADMAN, For The Associated Press

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

Servings: 12

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.