Southwestern Salty Sweet Potatoes to Cry for

Embark on a flavor-packed journey with "Southwestern Salty Sweet Potatoes to Cry For," a crowd-pleasing side dish that masterfully balances smoky, salty, and sweet notes. This recipe transforms humble sweet potatoes into a show-stopping favorite by roasting them to caramelized perfection with bold spices like smoked paprika, cumin, and a hint of cinnamon, then finishing them with a luscious honey-lime glaze. Topped with toasted pumpkin seeds for crunch and a sprinkle of fresh cilantro for a pop of brightness, these sweet potatoes deliver layers of Southwestern-inspired flavor in every bite. Quick to prepare in just 45 minutes and perfect for any gathering, this sensational dish pairs beautifully with grilled meats, tacos, or a crisp salad. Get ready to elevate your dinner table with this unforgettable fusion of spice and sweetness!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium sweet potatoes
• 3 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1.5 teaspoons ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoons ground cinnamon
• 1.5 teaspoons kosher salt
• 2 tablespoons honey
• 1 tablespoon lime juice
• 0.25 cup pumpkin seeds (pepitas)
• 0.25 cup fresh cilantro

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2

Peel the sweet potatoes and cut them into 1-inch cubes. Try to make the pieces uniform for even cooking.

Step 3

In a large mixing bowl, combine the sweet potato cubes with olive oil, smoked paprika, ground cumin, chili powder, ground cinnamon, and 1 teaspoon of kosher salt. Toss until the sweet potatoes are evenly coated with the oil and spices.

Step 4

Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the potatoes are tender and caramelized on the edges.

Step 5

While the potatoes are roasting, prepare the finishing glaze. In a small bowl, whisk together honey and lime juice until well combined.

Step 6

Toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, stirring often, until they begin to pop and turn golden brown. Remove from heat and set aside.

Step 7

When the sweet potatoes are finished roasting, transfer them to a serving dish. Drizzle the honey-lime glaze over the top and gently toss to coat.

Step 8

Sprinkle the toasted pumpkin seeds and fresh cilantro leaves over the glazed sweet potatoes for a burst of crunch and freshness.

Step 9

Serve immediately and enjoy your 'Southwestern Salty Sweet Potatoes to Cry For' as a memorable side dish!

Nutrition Facts

Serving size	(681.5g)

Amount per serving	% Daily Value*
Calories	1150.4

Total Fat 56.4g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 1235.7mg	0%
Total Carbohydrate 154.9g	0%
Dietary Fiber 20.6g	0%
Total Sugars 59.0g
Protein 16.5g	0%

Vitamin D 0IU	0%
Calcium 236.3mg	0%
Iron 10.2mg	0%
Potassium 475.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 5.5%

Carbs: 51.9%