This recipe for Pan Roasted Sweet Potato with Lime is one of our personal family favourite side dishes. We have served it with breakfast with eggs and sausage as well as brunch, lunch or dinner. It is just one of those dishes that seems to fit on any menu plan. We have been known to happily devour the entire dish between the two of us.
What do you think of sweet potatoes? Growing up, sweet potatoes were not something that I remember eating as a child. Nowadays, sweet potatoes – particularly pan or oven roasted sweet potatoes, appear on our table once or twice a week in one way or another. We love them! You must try them simply baked or microwaved, whole, skin on until tender; split open and eaten with a pat of butter, salt and pepper. So delicious! Sweet potatoes are a super food and known as one of the world’s healthiest foods with sources of Vitamin A, C, B6, B3, B1, B2, potassium, fibre and many other healthful properties.
Pan Roasted Sweet Potato with Lime
CHEF TALK: The sweet potatoes are cut into ½ inch to 1-inch dice. I use a large frying pan so that the diced sweet potato fit in a single layer. Over low to medium heat, allow the sweet potato to caramelize. The paprika plays an important role in helping to achieve a gorgeous golden colour. The juice of the lime is drizzled onto the sweet potato at the end – it adds such a refreshing brightness to this side dish. This recipe was adapted from Anna Olson’s Sweet Potato Home Fries.
Pan Roasted Sweet Potato with Lime
Makes 4 – 6 servings
- 2 lb. sweet potatoes
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- Zest and juice of one lime (about 1 – 2 tablespoons of lime juice)
- Zest the lime and juice the lime. Set them aside in a small bowl.
- Combine the spices and set aside.
- Peel the sweet potatoes and dice into 1/4 to 1/2 inch dice. CHEF TIP: Peeling the sweet potato is optional. Nutritionally, I prefer the peel left on.
- Heat a large skillet (non-stick pan) over low to medium heat and then add the oil and the butter.
- Add the sweet potatoes and the spices. Toss to coat the sweet potatoes evenly with oil and butter. Press the sweet potatoes into a single layer to achieve a nice even colour.
- Fry the diced sweet potato. Over low to medium heat, allow the sweet potato time to caramelize. Keep turning so that all the diced sweet potato pieces are nicely browned.
- Toss the cooked sweet potato with the reserved lime zest and the lime juice.
- Adjust seasoning with salt and freshly ground black pepper, if necessary.
Vegetables are so much fun to play with in the kitchen. There are endless possibilities for their preparation, cooking and eating. My goal is to re-introduce vegetables to you in a whole new and different way so that you are also inspired to try new recipes. I have had so many people tell me that they really fall short in the vegetable department when planning a menu or even eating trying vegetables. My sister told me that she gets so bored making the same vegetable dishes over and over again. I want to inspire you to try different ways to enjoy veggies.
So, let’s fall in love with vegetables together all over again, shall we? If you have any suggestions for vegetable recipes that you have always wanted to try but do not know where to start, leave me a comment. I promise you that I will, in turn, show you a way to enjoy it.
Happy Veggie Cooking, everyone!
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Roasted Butternut Squash & Caramelized Pear Soup
As always, if you give this recipe for Pan Roasted Sweet Potato with Lime a try, please come back and leave me a comment below with your feedback. You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I’m sure to see it. Enjoy!
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Sweet Potatoes – One of the World’s Healthiest Foods