Gather Your Ingredients
3 pounds sweet potatoes, peeled and cut into ¾-inch pieces
3 tablespoons plus ¼ cup extra-virgin olive oil, divided
2 teaspoons table salt
3 scallions, sliced thin
3 tablespoons lime juice (2 limes)
1 jalapeño chile, stemmed, seeded, and minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon pepper
1 garlic clove, minced
½ teaspoon ground allspice
½ cup fresh cilantro leaves and stems, chopped coarse
½ cup whole almonds, toasted and chopped
1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss potatoes with 3 tablespoons oil and salt in bowl. Transfer to rimmed baking sheet and spread into even layer. Roast until potatoes are tender and just beginning to brown, 30 to 40 minutes, stirring halfway through roasting. Let potatoes cool for 30 minutes.
2. Meanwhile, combine scallions, lime juice, jalapeño, cumin, paprika, pepper, garlic, allspice, and remaining ¼ cup oil in large bowl. (Cooled sweet potatoes and scallion mixture can be refrigerated, separately, for up to 24 hours; let both come to room temperature before proceeding with recipe.)
3. Add cilantro, almonds, and potatoes to bowl with scallion mixture and toss to combine. Serve.
Trans Fat: 0 grams
Fat: 16 grams
Calories: 309
Saturated Fat: 2 grams
Unsaturated Fat: 11 grams
Sodium: 473 miligrams
Sugar: 8 grams
Cholesterol: 0 miligrams
Carbohydrate: 31 grams
Protein: 5 grams