Roasted Sweet Potatoes with Lime

by Bill Malloy

Makes 8 servings

Ingredients:
3 1/2 lbs sweet potatoes
1/2 stick (1/4 cup) unsalted butter, melted
3/4 tsp salt
1/2 tsp black pepper (or less to taste)
1/2 cup water
1/4 cup sugar
2 TB fresh lime juice (fresh lime juice that has been frozen works just as well)
1 tsp finely grated fresh lime zest

Directions:
1. Put oven racks in upper and lower thirds of oven and preheat oven to 450 degrees.
2. Peel sweet potatoes and cut into 1/2 inch cubes. You should have about 10 cups of sweet potato cubes.
3. Melt the butter and mix with salt and pepper in a large bowl. Add potato cubes and toss to coat.
4. Spread potatoes in one layer in two shallow baking pans (15 x 10 x 1 inch).
5. Roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total. If potatoes are crowded, use a wide spatula to scrape bottom and turn and gently mix halfway through.
6. While potatoes roast, bring water, sugar, and lime juice to a boil in a small saucepan, stirring until sugar is dissolved. Then simmer until reduced to about 6 tablespoons, 6 to 8 minutes.
7. Toss potatoes with syrup and zest in a large bowl.

Note: Potatoes can be roasted and syrup made a day ahead. Chill each separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest.