Get ready to embark on a culinary journey that combines the creamy richness of sweet potatoes with the vibrant zest of lime and the tropical embrace of coconut milk. This Caribbean-inspired dish is not just a side – it's a flavor explosion that will transform your ordinary meal into an extraordinary dining experience. Imagine golden-brown sweet potato cubes, perfectly caramelized and kissed with tangy lime, topped with crunchy toasted walnuts that add a delightful texture to every single bite!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1/2 cup coconut milk
- Juice and zest of 1 lime
- 1/2 cup walnuts, chopped
- Salt to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Peel the sweet potatoes and cut them into uniform 1-inch cubes. This ensures even cooking and consistent texture throughout the dish.
- In a large mixing bowl, combine the coconut milk, freshly squeezed lime juice, and lime zest. Whisk together until well incorporated, creating a creamy and tangy marinade.
- Add the cubed sweet potatoes to the coconut-lime mixture. Gently toss to coat each piece thoroughly, ensuring the potatoes are evenly seasoned.
- Spread the marinated sweet potato cubes in a single layer on the prepared baking sheet. Make sure the pieces are not overcrowded to allow proper roasting and caramelization.
- Sprinkle salt over the sweet potatoes to enhance their natural flavors. Use kosher or sea salt for best results.
- Roast in the preheated oven for 20-25 minutes, turning the sweet potatoes halfway through cooking to ensure even browning and caramelization.
- During the last 5 minutes of roasting, sprinkle the chopped walnuts over the sweet potatoes to lightly toast them and add a nutty crunch.
- Remove from the oven when sweet potatoes are tender and have golden-brown edges. The walnuts should be lightly toasted and fragrant.
- Transfer to a serving dish and garnish with additional lime zest if desired. Serve hot as a delicious side dish with Caribbean-inspired meals.
Tips
- Cut sweet potatoes into uniform 1-inch cubes to ensure even cooking and consistent texture.
- Use fresh lime juice and zest for the most vibrant flavor – bottled juice simply can't compare!
- Don't overcrowd the baking sheet. Give each sweet potato cube space to caramelize properly.
- For extra flavor, try using a high-quality sea salt or Himalayan pink salt.
- Toast the walnuts carefully during the last 5 minutes to prevent burning.
- If you want extra richness, use full-fat coconut milk for a more luxurious coating.
- For a spicy twist, add a pinch of cayenne pepper to the coconut-lime marinade.
- Let the sweet potatoes rest for a few minutes after roasting to allow the flavors to settle.
- Serve immediately for the best texture and temperature.
- Experiment with garnishes like fresh cilantro or a drizzle of extra lime juice for added brightness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 0mg
