Today's recipe is for a roasted sweet potato vegetable side dish with a South of the border flair by adding corn, jalapeno pepper, fresh cilantro, ground cumin and lime juice.
3 medium-sized sweet potatoes, cut into 3/4-inch-thick slices
2 medium-sized rough chopped onions
1/2 cup corn
2 large jalapeno peppers
Juice of 1/2 a lime
1/2 cup fresh cilantro
There are no exact amounts for something like this, but I'm using three medium-size sweet potatoes today, and I want to peel them, cut them lengthwise into quarters and then crosswise into 3/4-inch thick slices, and add those to a large mixing bowl with two medium-size rough chopped onions.
Add a good splash of vegetable oil to that and a generous sprinkling of ground cumin and salt to taste.
Toss that to combine and lay it out on a large baking tray, and place the tray into a preheated 400 degree oven.
Give that about a 20-minute head start before adding the corn and jalapeno peppers, but you can go ahead and get those ready now.
We're only using about 1/2 cup of corn today, and we'll need to cut two large jalapeno peppers in half length-wise, deseed those and cut them crosswise into thin strips.
Add those to the corn, and add a little splash of vegetable oil, a sprinkling of ground cumin and salt to taste and toss to combine.
Once the sweet potatoes have been roasting for 20 minutes or so, take them out of the oven and add the corn and jalapeno peppers, and place the tray back into the oven for another 20 minutes or so to finish up.
Once the sweet potatoes are cooked through, pull the tray out of the oven and squeeze the juice of half a lime over the top, and add half a cup chopped fresh cilantro.
Serve it up family style or right alongside the main part of your meal!