Are you a Thanksgiving Sweet Potato fan?? I never was... until I grew up. I don't remember my mom making them all that often, but when we went to other's houses I do remember those super sweet orange pureed "potatoes" from a can topped with browned ooey gooey marshmallows, and for me, that was a no-thanks.
It wasn't until I tried the ruby red tuber baked and with only a little salt, pepper and butter at a girlfriend's house some 15 years ago that my love began to soar. Learning the health benefits of the vitamin-rich potato (anti-inflammatory properties along with antioxidants and high doses of vitamins A and C) inspired me to grow my recipe repertoire minus the marshmallows, and has made these beauties a family favorite.
And so it's fitting that today, as I introduce to you the new C.L.U.E (Cook, Learn, Undertake, Eat) Society, made up of some of my all time favorite food bloggers, we choose sweet potatoes for our post.
The C.L.U.E Society will be posting once per month with a themed assignment. Each month we receive a fellow blogger and a theme - we don't tell the blogger we are perusing their posts - and then on the assigned posting day (2nd Wednesday of the month) we all reveal our assignments and the recipe we've chosen to recreate.
Based in Highland's Ranch, south of Denver, Colorado, Lea Ann brings recipes reflecting the west, but what inspired me the most is her love of the grill.
A grilling girl myself, my backyard San Diego grill fires up several times a week for everything from veggies and pizza to occasional chicken and kabobs. I've even been known to bake a treat or two out there when my oven was on the fritz with a good amount of success.
Perusing Lea Ann's blog these sweet potatoes jumped out. We've served Southwest Thanksgivings in the past, and these Southwest inspired potatoes include ingredients on my all time favorite list. Lime, cilantro and sweet potatoes all in one place?? Yes please!
However, mentioning the post to another friend, her comment of "Oh, that sounds fabulous! If only we had a grill... I wish I could do them in the oven.", motivated me to move these guys into the house, and with buckets of snow currently being dropped across the country (even though it's still 70º here...), the oven seemed a good choice for today.
Perfect as a Thanksgiving side dish or even as a plater on your appetizer table, Lea Ann has a hit here that you'll be loving all year round. So happy to meet you Lea Ann, thanks for this keeper of a recipe!
Now won't you join me as we travel around the country with the rest Inaugural Members of the
- Arugula Salad With Baked Goat Cheese And Rosemary Honey by Aly from Cooking in Stilettos
- Black Walnut Cake by Christy from Culinary Diva
- Cauliflower with Garlic and Sage by Lea Ann from Cooking on the Ranch
- Chicken Curry by Christiane from Taking On Magazines
- Crispy Tandoori Smashed Potatoes by Janet from From Cupcakes to Caviar
- Honey Glazed Carrots with Cherries by Kelli from Kelli’s Kitchen
- Lemony Cheese Risotto by Debra from Eliots Eats
- Lisa’s Brussels Sprouts by Kate from Kate’s Kitchen
- Onion Biscuits by Lisa from Authentic Suburban Gourmet
- Orange Fluff Jello Salad by Ramona from Curry and Comfort
- Pumpkin Scones with Spiced Glaze by Stacy from Food Lust People Love
- Pumpkin Spice Cake by Azmina from Lawyer Loves Lunch
- Pumpkin Spice Spiked Latte by Kathy from Bakeaway With Me
- Roasted or Grilled Sweet Potatoes with Cilantro and Lime by Kim from Liv Life
- Spicy Cheesy Bacon Ranch Muffins by Anna from Anna Dishes
- Spinach Soufflé by Susan from Create Amazing Meals
- Susu’s Grand Marnier Orange Cranberry Sauce by Alice from A Mama Baby and Shar-pei in the Kitchen
- Whole Wheat Dinner Rolls by Liz from That Skinny Chick Can Bake
Roasted or Grilled Sweet Potatoes with Cilantro and Lime
Tender and tasty, these potato rounds work beautifully as a side dish or even as a light appetizer. We've brought an indoor roasted version, but Lea Ann's grilled version will be one you want to remember for warmer seasons!
Adapted from Bobby Flay and Cooking on the Ranch (Get the grilled version here!)
3 large sweet potatoes, peeled and sliced into 1/8 to 1/4-inch rounds
1 tsp finely grated lime zest
2-4 Tbs oil (we used avocado oil)
pinch ground cayenne pepper
coarse salt (we used pink Himalayan)
1/4 cup chopped cilantro
Freshly ground pepper
Preheat oven to 400º.
In a medium bowl combine the lime zest, oil, and cayenne. Give it a good whisk to combine. Drop the slice sweet potato rounds into the oil and toss to coat. Arrange rounds on a baking sheet lined with parchment or a silicone mat, do not overlap potatoes.
Place the baking sheet (or two) into the oven and roast the potatoes for about 15 minutes. At 15 minutes remove the pan from the oven and flip each round. Return to the oven for 5-10 minutes, or until potatoes are tender.
Remove from the oven and sprinkle with salt and pepper to taste, then garnish with chopped cilantro. Arrange on a serving plate and serve.