I'm rather unpredictable when it comes to sweet potatoes. One day, I want them puréed, the next I want them waffled. I went through a hasselback phase too. Things are out of control over here, I know ;)
Ever since I went to a potluck and someone brought a southwestern roasted potato salad from a local deli, I've been a bit obsessed with adding chili, paprika, cilantro, and a squeeze of lime to my sweet potatoes. It's good warm or cold, which means I can eat RIGHT NOW if I'm starving, or as a cool side dish the next day. The southwestern flavors also scream summer to me, and even though sweet potatoes aren't necessarily a summer crop, the added peppers and cilantro are.
Between this and my recent paleo ice cream experiments, I'm set for hot days. It's supposed to be close to 90°F here for Independence Day, so you can bet I'll be eating ample amount of both of those things to cool off! I'll actually be spending the long weekend rock climbing in northern Wyoming, so in order to do that I need to spend the next few hours figuring out how to make both of those items out of our tent... (Mission Accepted!).
Wishing everyone a happy 4th of July (if you celebrate it)!
Serves: 4 | Total Time:
- 1 teaspoon coconut oil
- 2 medium-small sweet potatoes
- 2 red bell peppers
- 1/4 red onion
- 3 cloves garlic
- Juice from 1 small lime
- 1/4 cup cilantro leaves
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chile powder
- 4 dashes cayenne
- Salt & pepper
- Prepare the produce: Mince the garlic and slice the onion; Wash and cube the potatoes; Dice the bell peppers and remove seeds.
- In a medium skillet, heat 1 teaspoon coconut oil over medium heat. Once the oil is hot, add the garlic and onions. Cook until the garlic is browned and the onions are translucent. Add the potatoes and bell peppers. Stir and cover pan, reducing heat to medium-low.
- After 5 minutes, stir the potatoes again. Add the spices and salt. Allow to cook for 5-10 more minutes, until sweet potatoes are cooked through and browned on the outside. Squeeze the lime juice into the pan. Toss the potatoes to coat. Remove from heat and stir in cilantro leaves.
- Serve immediately or chill for 2 hours in the fridge and serve as a potato salad.