Tuesday, April 19, 2011

Cuban Style Sweet Potatoes

I didn't have sweet potatoes or yams around when I was a kid.

I remember my Aunt would roast a few at Thanksgiving, but I never ate them. She also made spinach too and she and my dad were the only ones who ate it. I don't know if I ever tried it or was just told I didn’t like it. Cut to me 20 years later and I can tear up some spinach AND sweet potato. 

Sweet potato was just never a prevalent food item in my New England home. Seems strange, right? They are such a fall food and New England is pretty much fall food central.

When I moved to Georgia I was first introduced to sweet potato casserole, which is close to godliness in my world.  Now, I could eat sweet potatoes like Bubba Gump eats shrimp.

Bake, boil, mashed, fried, or roasted; bring it on! I have a love affair and it is with sweet potatoes.

I made this Kind Life sweet potato recipe last week and fell in love with it. Lime, parsley and garlic just work together so well. Cuban food always has some of the greatest food combinations and this does not disappoint! 

Try this scrumptious and easy Cuban sweet potato recipe after the jump…

Cuban-Style Roasted Sweet Potatoes

3 large sweet potatoes, peeled and quartered (about 3 lbs)
4 T extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
1 large garlic clove, minced
1 T fresh lime juice
1 ½ T chopped fresh parsley
  1. Heat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Place the sweet potatoes in a medium bowl. Toss with 2 T of the oil and season to taste with salt and pepper.
  3. Spread the potatoes on the prepared baking sheet
  4. Roast until they can be easily pierced with a knife but still offer some resistance, about 30-35 minutes
  5. Let cool for 15 minutes or so and transfer the potatoes to a large bowl.
  6. Toss with garlic, lime juice, parsley, and remaining 2 T of oil. Adjust the seasoning to taste with salt and pepper.
  7. Serve warm or at room temperature
Chubby Vegan Notes
  • Another simple, as is, recipe here. If you like a softer potato you might want to leave the potatoes in a little longer but not too long or you will mashing potatoes! 
  • This recipe calls for 4 T. of oil, but you can adjust that up or down to your liking. Make sure to use at least 2 T of oil though.
  • The potatoes will cook more evenly if you toss them on the pan real quick halfway through your cooking. 


  1. Slowly but surely I am getting better at food photography. I just need a better camera!

    Plus, they are delish! :)

  2. I almost gasped when I saw the pic of this on my newsfeed...I LOVE SWEET POTATOES! I, too, never had them as a kid...not even the Thanksgiving thing with the marshmallows---my first attempt with sweet potatoes was when I hosted a Thanksgiving in my little apartment and made the Todd English version with ginger and maple syrup -ohhhh delish. I will def try these!!

  3. I made these last night for a potluck to much acclaim. I upped the garlic because I'm a garlic freak, but still...SO SO TASTY. Thanks for a great recipe!


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