A wonderful side dish from Alicia Silverstone's, "The Kind Diet" cookbook. I like to serve this vegetable side dish with protein rich veggie dogs and whole wheat buns.
Ingredients
3 large sweet potatoes, peeled and quartered (3 lbs)
2 tbs extra virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
1 large garlic clove, minced
1 tbs fresh lime juice
1 1/2 tbs fresh parsley
Directions:
1. Heat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
2. Place the sweet potatoes n a medium bowl, toss 1 tbs oil and season to taste with salt and pepper.
3. Spread the potatoes on the prepared baking sheet, and roast until they can be pierced easily with a knife but still offer some resistance, about 30 minutes.
4. Let cool for 15 minutes.
5. Transfer the potatoes to a large bowl and toss with the garlic, lime juice, parsley, and remaining tbs oil. Adjust the seasoning to taste with salt and pepper. Serve warm or at room temperature.
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