Spicy Ají Amarillo Roasted Sweet Potatoes

Lista della spesa

800g sweet potatoes (about 2 large), cut into wedges
2 tbsp ají amarillo paste
1 fresh lime (juiced, plus extra wedges to serve)
2 cloves garlic, finely grated
1 small bunch fresh cilantro, roughly chopped

Base in dispensa— probabilmente li hai già

2 tbsp neutral cooking oil (or olive oil)
1 tsp fine salt
1/2 tsp freshly cracked black pepper

Preparazione

1. Prep the Oven and Glaze

Preheat your oven to 200°C (400°F / gas mark 6). Line a large baking sheet with parchment paper.
In a small bowl, whisk together the ají amarillo paste, cooking oil, grated garlic, 1 tablespoon of fresh lime juice, the salt, and black pepper until completely smooth.

2. Season the Sweet Potatoes

Scrub the sweet potatoes clean and pat them dry (leave the skins on for extra texture and nutrients). Slice them lengthwise into even, bite-sized wedges.
Place the wedges into a large mixing bowl. Pour the spicy ají amarillo mixture over them and toss thoroughly using your hands or tongs so every piece is evenly coated.

3. Roast until Caramelized

Arrange the sweet potatoes across the prepared baking sheet in a single layer, making sure they aren't crowded together so they roast rather than steam.
Roast for 30 to 35 minutes, turning the wedges once halfway through, until they are fork-tender inside and deeply browned with crisp, caramelized edges.

4. Finish and Serve

Transfer the roasted wedges onto a serving platter.
Squeeze a splash of fresh lime juice over the top to cut through the heat, then garnish generously with chopped cilantro. Serve warm.

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