Roasted Sweet Potatoes with Lime Syrup and Green Onions

If you are looking for a fantastic recipe for sweet potatoes/yams, you're in luck! I found this gem on epicurious earlier this week, and it's pretty amazing. I never would have thought of pairing limes with sweet potatoes, but the acidity really makes the sweet potato sparkle, and the subtle sweetness of the agave is nice too. The original recipe called for sugar instead of agave, and I've given that option below in case you don't have agave on hand.  Also, I substituted green onions for chives for a slightly more oniony flavor, and olive oil for butter to lighten it up a little. So delicious!

Roasted Sweet Potatoes with Lime Syrup and Green Onions

adapted from Gourmet, November 2005

Ingredients

3 1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes (10 cups)

1/4 cup olive oil

3/4 teaspoon salt

1/2 teaspoon black pepper

1/3 cup water (or 1/2 cup if you are using sugar)

2 tablespoons agave or 4 tablespoons of sugar

2 tablespoons fresh lime juice

1 teaspoon finely grated fresh lime

2 tablespoons finely chopped fresh chives or green onions

Preparation

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.

Toss potatoes with oil, salt, and pepper in a bowl until coated well, then spread in 1 layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total.

While potatoes roast, bring water, agave or sugar, and lime juice to a boil in a very small saucepan, stirring until agave/sugar is dissolved, then simmer until reduced to about 6 tablespoons, about 6 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives or green onions.