| Prep: 10 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 130 | 7g | 1g | 17g |
| sugars | fibre | protein | salt |
| 7g | 2g | 1g | 0.48g |
One of the reasons I fell in love with the Roasted Sweet Potato with Pipicha recipe is because it takes me back to the vibrant food markets in Mexico, where pipicha—a lesser-known herb with a citrusy, almost minty flavor—adds a unique twist to everything from street tacos to roasted vegetables. When I first experimented with this dish, memories of my travels surfaced, combining my love for adventure and culinary curiosity.
A Symphony of Flavors and Textures
What sets this dish apart is its seamless fusion of sweetness, tanginess, and a hint of earthiness from the cumin. Each bite of roasted sweet potato is an explosion of contrast, softened by olive oil, enlivened by the zestiness of lime juice, and rounded out by the herbal notes of pipicha. The subtle honey glaze gives just enough sweetness to amplify the natural sugars in the sweet potatoes without overpowering the dish.
Health Benefits Galore
Sweet potatoes are a staple in my kitchen, and with good reason. They’re packed with fiber, vitamins, and antioxidants, making them an excellent choice for anyone looking to up their nutritional game. Combined with olive oil, another healthful fat, and the detoxifying properties of cumin, this recipe is as nourishing as it is delicious. Plus, pipicha is rich in antioxidants, aiding in digestion and reducing inflammation.
One interesting study even points out that sweet potatoes have anti-cancer properties, making them a superfood that’s hard to ignore. It’s fascinating to see how the ingredients we use daily can have profound effects on our well-being.
Perfect Pairings
The Roasted Sweet Potato with Pipicha can be likened to other herb-heavy sides such as chimichurri-rubbed grilled vegetables or herb-roasted carrots. But what makes it stand out is its versatility. It pairs wonderfully with a main dish like grilled salmon or a protein-rich quinoa salad. For a more traditional dish that complements these flavors, consider serving it alongside a simple roast chicken or even a seared steak. The mild acidity from the lime juice and the aromatic pipicha make it an adaptable and crowd-pleasing side dish.
Whether you’re looking for a side dish that brings something new to the table or wanting to deepen your culinary repertoire, this Roasted Sweet Potato with Pipicha stands out as a recipe worth making, sharing, and savoring.
What You’ll Need
- 3 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 tablespoon honey
- 1/4 cup chopped fresh pipicha
- 1 lime, juiced
Method
Step One
Preheat your oven to 400°F (200°C).
Step Two
In a large bowl, combine the cubed sweet potatoes, olive oil, salt, black pepper, and ground cumin. Toss until the sweet potatoes are evenly coated.
Step Three
Spread the sweet potato cubes in a single layer on a baking sheet lined with parchment paper.
Step Four
Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and golden brown, turning them halfway through the cooking time.
Step Five
Remove the sweet potatoes from the oven and drizzle with honey.
Step Six
Sprinkle the chopped fresh pipicha over the roasted sweet potatoes and squeeze the lime juice evenly on top.
Step Seven
Toss gently to combine, then serve warm.
