Jamaican Sweet Potatoes (Print version)
Roasted Jamaican Sweet Potatoes tossed with jerk-style spices, lime, scallions, and crisp caramelized edges.
# Ingredients:
For the sweet potatoes
01 -
2 1/2 lb (1.1 kg) sweet potatoes, peeled if desired and cut into wedges or 1-inch chunks
02 -
3 tablespoons olive oil
03 -
1 tablespoon packed brown sugar
04 -
1 1/2 teaspoons kosher salt
05 -
1 teaspoon ground allspice
06 -
1 teaspoon dried thyme
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon ground ginger
09 -
1/2 teaspoon smoked paprika
10 -
1/4 teaspoon ground cinnamon
11 -
1/4 teaspoon cayenne pepper, plus more to taste
12 -
1/4 teaspoon black pepper
For finishing
13 -
1 lime, zested and juiced
14 -
3 scallions, thinly sliced
15 -
2 tablespoons chopped fresh cilantro or parsley, optional
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment, or use two pans if needed so the potatoes can spread out.
02 -
Cut the sweet potatoes into thick wedges or even 1-inch chunks. Pat them dry if they feel wet on the surface.
03 -
In a large bowl, toss the sweet potatoes with olive oil, brown sugar, salt, allspice, thyme, garlic powder, ginger, smoked paprika, cinnamon, cayenne, and black pepper until evenly coated.
04 -
Spread the potatoes in a single layer with space between the pieces. Roast for 18 minutes without stirring.
05 -
Turn the potatoes with a spatula and roast for 10-15 minutes more, until browned at the edges and tender when pierced with a fork.
06 -
While hot, toss the roasted sweet potatoes with lime zest, lime juice, scallions, and cilantro or parsley if using. Taste and add more salt or cayenne as needed.
# Good to know:
01 -
Best served hot while the edges are still caramelized.
02 -
Use two sheet pans if the potatoes do not fit in one loose layer.
03 -
White Jamaican sweet potatoes may need a few extra minutes because they are denser.