Roasted Sweet Potatoes with Lime Syrup and Chives
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 cup water
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons finely chopped fresh chives
- 1/2 stick (1/4 cup) unsalted butter, melted
- Carbohydrate 43 g(14%)
- Cholesterol 15 mg(5%)
- Fat 6 g(9%)
- Fiber 6 g(24%)
- Protein 3 g(6%)
- Saturated Fat 4 g(18%)
- Sodium 328 mg(14%)
- Calories 235
Preparation Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Toss potatoes with butter, 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, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved, then simmer until reduced to about 3 tablespoons, 3 to 4 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives. Cooks' note:Potatoes can be roasted and syrup made 1 day ahead (without tossing together). Chill separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest and sprinkle with chives.
Preparation Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Toss potatoes with butter, 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, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved, then simmer until reduced to about 3 tablespoons, 3 to 4 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives. Cooks' note:Potatoes can be roasted and syrup made 1 day ahead (without tossing together). Chill separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest and sprinkle with chives.
