These sweet potatoes caramelize slightly in the oven, which gives them a sweet crunch as their flesh remains creamy. Lime syrup lends them addictive acid and tart notes, and fresh chives add a faint onion flavor.
Potatoes can be roasted and syrup made 1 day ahead (without tossing together). Chill separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest and sprinkle with chives.
Recipe information
Total Time
45 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
Step 2
Toss potatoes with butter, salt, and pepper in a bowl until coated well, then spread in 1 layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total.
Step 3
While potatoes roast, bring water, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved, then simmer until reduced to about 3 tablespoons, 3 to 4 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives.
