My sister and her boyfriend Will came to Boston this weekend. We had a wonderful time, ate a ton of food, explored the city and even went on a Duck Tour, I know, so touristy! Will is a great photographer (who also took my yoga photos) and captured a ton of beautiful pictures of the weekend. Here’s one of my favorites of Michael and me by the river.
I’ll share the rest sometime soon. But I owe you a recipe.
The below recipe is part of my self-proclaimed Thanksgiving sweet potato challenge.
On Wednesday, we’re headed to Colorado Springs for Thanksgiving. Michael’s family is there and we’ll be celebrating the holiday with them. There will be three vegetarians, lots of omnivores, plus a lone gluten avoider. Michael’s mom, Linda, has her hands full. Yesterday she called to ask if I would make the sweet potatoes. Considering they are probably one of my favorite foods on the planet, I was happy to oblige.
Only one problem, the request was preferably for a sweet version. I don’t have a go-to sweet sweet potato recipe, so I’ve been scouring the internet since our conversation. Luckily it seems everyone and their mother has a must try recipe this time of year so I decided to try three recipes that sound good to me, pick the best then recreate that one for Thursday’s meal. Definitely needed to try them out beforehand, I don’t want to show up with a recipe flop on a day as big as Thanksgiving!
Below is the first of three recipes.
These sweet potatoes are paired with lime and a little sugar. I was skeptical of lime with potatoes but the flavors balance each other out really well and the lime adds a brightness that is sometimes missing from traditional Thanksgiving recipes.
The sauce is so tasty I will definitely be using it on salads in the near future. The recipe came from Epicurious, here’s the link.
Roasted Sweet Potatoes with Lime Dressing
3 large sweet potatoes
1 tablespoon olive oil
1/4 cup water
juice of half a lime
2 tablespoons sugar
1 tablespoon lime zest
Preheat oven to 425.
Peel and cut sweet potatoes into 1/2″ pieces.
Place on a cookie sheet. Mix with olive oil and salt.
Roast for 20 minutes turning once half way through, until golden brown.
While sweet potatoes are roasting, add water, lime juice and sugar to a saucepan. Bring to a boil, stir, then reduce to a simmer for 5 minutes. The sauce will reduce to a few tablespoons over the course of 5 minutes but the flavor will be super concentrated so you won’t need much.
Using a grater, zest one lime.
Once the sweet potatoes are done, place in a serving bowl and toss with lime dressing, top with lime zest.
The original recipe calls for chives which I would have used but didn’t have any. I think they would be a really nice addition.
One note: I wouldn’t recommend dressing the potatoes too far in advance. I dressed them, shot the pictures, wrote some emails and then ate and they ended up being a bit of soggy. Ideally I’d serve the dressing on the side with the zest so everyone can add right before eating.
1 for 1. It may ended up being harder than I thought to pick just one recipe.
Have a great rest of your Monday.