Sweet Potatoes with Chilies, Lime, & Cilantro

• Vegan
• Gluten free

• Produce

  • 2 2 1/2 pounds large sweet potatoes, large
  • 1/4 cup Cilantro
  • 1 Jalapeno
  • 1/4 cup Mint
  • 1/4 cup Peanuts, roasted
  • 1 Shallot or 1/4 red onion, large

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil or melted coconut oil

Found on alexandracooks.com

Description

Ingredients

• 2½ pounds large sweet potatoes, about 2 to 3
• 1 finely chopped jalapeno, seeds included
• 1 large, thinly sliced shallot or ¼ red onion
• 2 to 3 tablespoons fresh lime juice, from about 1 lime
• 2 tablespoons olive oil or melted coconut oil
• ¼ cup roughly chopped mint, if you have it
• ¼ cup roughly chopped cilantro
• ¼ cup chopped, roasted peanuts, optional
• salt to taste

Directions

• Preheat the oven to 400ºF.
• Prick the sweet potatoes with a fork and bake on a foil-lined or parchment-lined baking sheet for about an hour, until the skins are wrinkled and the flesh is completely tender.
• Meanwhile, combine the jalapeno and shallot in a large bowl with a pinch of salt and the lime juice. Allow to sit for at least 10 minutes or up to a few hours. Remove potatoes from oven and let cool briefly, then peel and place in a bowl.
• Pour the macerated shallots and jalapeno over the sweet potatoes. Add the oil, herbs and salt to taste. Mash with a fork and stir to combine. Taste, and add more salt, lime or oil if necessary. Garnish with peanuts, if using.