Roasted Yams with Lime Sunflower Seed Sauce

• Vegetarian

• Produce

  • 1 handful Cilantro
  • 2 Green onions
  • 1 Lime, Zest of
  • 2 Yams or sweet potatoes, large

• Canned Goods

  • 1/2 cup Coconut milk, light

• Condiments

  • 1 tsp Agave nectar
  • 1/4 cup Lime juice
  • 1 Lime sunflower seed sauce
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 1/2 tsp Red pepper flakes
  • 1/2 tsp Sea salt
  • 1 Sea salt & freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Sunflower seeds, raw

Found on themostlyvegan.com

Description

Ingredients

• 2 large yams or sweet potatoes, quartered lengthwise
• 2 tablespoons maple syrup
• 2 tablespoons extra virgin olive oil, divided
• 1 1/2 teaspoons red pepper flakes
• sea salt & freshly ground black pepper
• 2 green onions, thinly sliced
• handful cilantro, minced
• LIME SUNFLOWER SEED SAUCE
• 1/2 cup raw sunflower seeds, soaked in water overnight
• 1/2 cup light coconut milk
• 1/4 cup lime juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon agave nectar
• zest of one lime
• 1/2 teaspoon sea salt

Directions

• Preheat oven to 425 F. Toss yams with maple syrup, 1 tablespoon extra virgin olive oil, and red pepper flakes. Season generously with sea salt and black pepper. Heat a cast iron skillet or any oven safe skillet over medium-high heat with remaining tablespoon of olive oil. Once skillet is very hot, place yams cut side down and allow to brown for 3 - 5 minutes. Flip yams to other side and place skillet in oven. Roast for 25-30 minutes, until yams are fork tender and well browned on all sides. LIME SUNFLOWER SEED SAUCE While yams are roasting, combine all ingredients for the sauce, except for the lime zest, in a high speed blender. Blend until very smooth, approximately 1 1/2 minutes. Place sauce in the refrigerator and allow to cool as it will be warm from blending. Once cooled, whisk in lime zest. To serve sweet potatoes, transfer to a serving platter, drizzle liberally with sauce and garnish with green onions and cilantro. Serve warm. Remaining sauce will keep in the refrigerator for up to a week.