Sauteed Sweet Potato with Shallots, Chile & Lime

I made this sweet potato side dish for a class I taught in Guatemala to a dozen youth group kids. They were skeptical (to say the least) about the chile powder, at first, but embraced it wholeheartedly after I dubbed them “food adventurers.”

Ingredients

  • 1 pound sweet potato, peeled and cut into 1-inch cubes
  • 1/2 cup water
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup shallot, thinly sliced
  • sea salt, to taste
  • 1/4 cup cilantro, roughly chopped
  • 1 lime, juiced
  • 1/4 teaspoon chile powder (or to taste)

Instructions

  • Place the sweet potatoes in a wide saute pan with 1/2 cup water. Cover, and bring to a boil over medium-high heat. Cook for 3 minutes, uncover, and let liquid burn completely off.
  • Scoot sweet potatoes to one side of the pan, and add the oil. Let the oil heat up, and then spread the sweet potatoes back out, and toss to coat with oil. Add shallot and sea salt, and toss to mix, then let sit so things can caramelize. Cook for 5-7 minutes, tossing just a few times, until sweet potatoes are tender, and both sweet potatoes and shallots are golden brown in places. Toss with cilantro, and slide onto a plate.
  • Squeeze lime juice into pan, and scrape up any brown bits stuck to the bottom of the pan. Let cook for a minute or so, until juice thickens slightly, then pour over sweet potatoes, and give them a gentle toss. Sprinkle chile powder on top, and season to taste with additional salt.
Servings: 4
Want to learn how to master nourishing, easy weeknight meals (without spending hours in the kitchen)?Click here to register for my free training!

Share The Love!

Print The Recipe

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

RELATED RECIPES:

No-Crust Asparagus Quiche

This no-crust quiche is a quickie you can bust out at the last minute on those nights when you don’t have time for much more. It really focuses on the vegetables with just enough custard to hold it all together (very “nourishing!”). Leftovers are a treat reheated for breakfast or lunch another day.

Read More

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.