Chile-Lime Roasted Sweet Potatoes

Serves 4

These nicely spicy sweet potatoes get a kick-start by being partially cooked in the microwave—then they’re finished off in the high, dry heat of the oven.

Prep: 5 minutes

Roast: 20 minutes

Total: 25 minutes

• 1 bag (16 ounces) frozen cubed sweet potatoes (see Tip below)
• 2 tablespoons coconut oil, melted
• ½ jalapeño, seeded and finely chopped; or ¼ to ½ teaspoon chipotle powder
• 1 teaspoon ground cumin
• ½ teaspoon salt
• Lime wedges

Preheat the oven to 450°F. Line a large baking sheet with parchment paper.

Place the sweet potatoes in a medium bowl, cover with microwave-safe plastic wrap, and pull back a small section of the plastic wrap so the steam can escape. Microwave on high for 2 minutes.

Add the coconut oil, jalapeño, cumin, and salt and toss to coat. Place the sweet potatoes on the pan and roast, stirring once halfway through, until golden, about 20 minutes. Serve with the lime wedges.

TIP You can also use 1 pound peeled and cubed fresh sweet potatoes.