How to make it

  • Preheat oven to 350F
  • Scrub the sweet potato thoroughly and dry it.
  • Coat the sweet potato lightly with olive oil and sprinkle it with coarse salt.
  • Roast the sweet potato until fork-tender, 45 minutes - 1 hour
  • Meanwhile, heat the remaining olive oil in a skillet over medium heat.
  • Add the chopped onions
  • Seed and chop your chili and add to the onions
  • Season the onions & chili with salt, pepper, and cumin to your taste. Go easy on the salt because the lime juice really brightens the flavors.
  • Add the chopped tomato and let it just heat through.
  • If you have time and enthusiasm, toast the pine nuts in a small, dry skillet. Watch carefully so you don't burn them!
  • Remove the sweet potato from the oven and let it cool for a few minutes. (I actually roasted my sweet potato first and let it cool while I did everything else)
  • Set the potato on a serving dish and cut it into nice big chunks.
  • Roll the uncut lime around on your cutting board, to encourage it to release it's juices. Cut it in half and squeeze the juice from 1/2 the lime all over the sweet potato.
  • Sprinkle with about 1/2 the cilantro
  • Remove the onion-chili-tomato mix from the skillet with a slotted spoon (coz that nice fresh tomato will have released a lot of juice), and spread on top of the sweet potato.
  • Sprinkle with the remaining cilantro
  • Top with goat cheese and pine nuts
  • Taste and add a little squeeze of the 2nd half of the lime if needed.
  • Enjoy immediately!

Reviews & Comments 1

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  • luisascatering 6 years ago
    this sounds so good! I'm a sweet potato slut :-) And yes, need a photo!
    Was this review helpful? Yes Flag

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