I found this fabulous recipe on Cook Eat Share from Annie Witkamp . This is one of my favorite side dishes I’ve made so far. It is a great way to switch up your typical sweet potato dressings. It does have a bit of a kick to it so if you are not a fan of spicy food use less cayenne pepper.
4 medium sweet potatoes
1/2 tsp sea salt
3 quarts of water
3 tbsp un-salted butter
3 tbsp olive oil
2 tbsp light brown sugar
½ tsp cumin
1 tsp paprika
¼ tsp cayenne pepper
¾ tsp garlic salt
Makes 1 ½ cups
1 cup fresh cilantro (or more to your taste)
6 scallions, coarsely chopped
1 1/2 to 2 tsp finely chopped small hot green chile, such as serrano or Thai, including some seeds
2 tsp sugar
1 1/2 tsp cumin
1 1/2 tsp sea salt
1/4 to 1/3 cup fresh lime juice or lemon juice
1/4 cup olive oil (Substitute canola or coconut oil)
1. Preheat the oven to 350. Peel the sweet potatoes and slice about an inch thick. Add ½ tsp salt to the water in a saucepan, bring to a boil. Add the potato slices and simmer for 10 to 12 minutes, or until slightly soft. Remove and place on a paper towel to cool for 10 minutes.
2. Mix the topping ingredients and melt the butter and olive together in a separate bowl from the topping mix. Line a sheet pan with parchment paper. Place a small batch of slices into the butter and oil mix to coat and then place into the topping mix to coat. Coat both sides and set on the sheet pan. Repeat in small batches.
3. Roast for 25 minutes and flip the slices over for another 10. Keep an eye on these as they will burn rather easily.
4. Prepare cilantro chutney to put on top. Purée all ingredients in a food processor until smooth. If you prefer a thinner sauce, add more lime or lemon juice.
I served mine with a filet mignon and baked onion.