Wednesday, April 30, 2014

Mexican Roasted Sweet Potoatoes

We recently had a Costco built very very close to our house. So close that it didn't make sense not to have a membership simply for reasons of proximity :) Having shopped there the past year I feel like I have learned a big lesson for my little family of 3. Less is more! So many times I have picked up produce or packages of food and thought "We, two adults and a 1 1/2 year old, wont have any trouble eating all of this food before it goes bad" Wrong! Oh the money I have wasted, but oh the lessons I have learned. 
So when I ventured to Costco last month I thought nothing of buying a large bag of potatoes. After all potatoes last in a dark cool place for like forever...right! Wrong again! At least for me that is. I kept my hefty bag of potatoes in the garage to store and noticed one day that they had started to sprout through the bag! Holy cow, I hadn't even gone through half the bag!!! What was I going to do with all of these potatoes? I was determined not to have them end up in the trash with all of my other failed purchases. That's when Mexican roasted sweet potatoes came to be. They turned out to be so good that we had them all week and even invited family over to enjoy them with us.

Mexican Roasted Sweet Potatoes

8 medium sweet potatoes, diced (I used half sweet and have russet)
1/3 cup olive oil
2 teaspoons fresh oregano
1 teaspoon ground cumin
1/2 teaspoon salt plus more for sprinkling on top before roasting
black pepper to taste
3 garlic cloves
1/4 teaspoon smoked paprika
1 heaping tablespoon Dijon mustard
1 lime, juiced

Preheat your oven to 400 degrees. Combine all of the ingredients except the potatoes and lime into a jar or in a deep bowl and mix thoroughly. Toss your potatoes in a bowl with the oil mixture and then transfer to a foil lined baking sheet. Sprinkle with salt and pepper.
Roast the potatoes for 40 minutes, until they are browned on the edges and fork tender. Remove from oven and sprinkle with lime juice. Test for additional salt or pepper and serve warm.

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