Sweet potatoes with lemon-lime vinaigrette
Prep time: 20 minutes
Cook time: 40 minutes
This festive dish is just sweet enough, without any marshmallows.
5 pounds sweet potatoes, peeled and cubed
3/4 cup olive oil, divided
2 teaspoons salt
1 teaspoon ground black pepper
Zest and juice of 1 lemon
Zest and juice of 1 lime
3 tablespoons honey
2 tablespoons white balsamic vinegar
1/2 cup crumbled or grated ricotta salata cheese or crumbled goat cheese
2 tablespoons chopped fresh chives
Heat the oven to 400 degrees. In a large bowl, toss together the sweet potatoes, 1/4 cup of the olive oil, salt and pepper. Spread over 2 large baking sheets and roast for 30 to 40 minutes, or until tender and browned.
In a blender, combine the remaining 1/2 cup of olive oil, the lemon juice and zest, lime juice and zest, honey and vinegar. Purée until smooth. Arrange the roasted sweet potatoes on a platter, drizzle the vinaigrette over the top. Sprinkle with the ricotta salata or goat cheese and the chives.
Per serving: 330 calories; 150 calories from fat (43 percent of total calories); 16 g fat (4 g saturated; 0 g trans fats); 5 mg cholesterol; 43 g carbohydrate; 5 g protein; 6 g fiber; 460 mg sodium.
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