A delightful twist on roasted sweet potatoes, combining sweet, tangy, and spicy flavors for a perfect side dish.
Preheat your oven to 400°F and prepare a roasting pan by lining it with parchment paper.
Lining the pan with parchment paper makes cleanup easier and prevents sticking.
Peel and cut the sweet potatoes into evenly sized chunks.
Uniform pieces ensure even cooking and a consistent texture.
In a mixing bowl, combine the melted butter, honey, lime juice, chili powder, cumin, cayenne pepper, salt, and black pepper.
Mix thoroughly to ensure the spices are evenly distributed in the glaze.
Toss the sweet potato chunks in the glaze until they are well coated.
Use a spatula to scrape the bowl and ensure all the glaze is used.
Spread the coated sweet potatoes in a single layer on the prepared roasting pan.
Avoid overcrowding the pan to allow the potatoes to roast evenly.
Roast in the preheated oven for 25 minutes, then stir the potatoes to recoat them with the glaze.
Stirring halfway through ensures even caramelization.
Continue roasting for another 20 minutes, or until the sweet potatoes are tender and caramelized.
Check doneness by piercing a piece with a fork; it should slide in easily.
Serve the roasted sweet potatoes warm as a side dish, garnished with a sprinkle of fresh herbs if desired.
Fresh cilantro or parsley adds a pop of color and flavor.
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