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
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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.

Picture of 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!

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