Sweet Potato in Tomato, Lime and Cardamom Sauce
This is a show stopping recipe–perfect for entertaining yourself, and your friends.. Tomato, lime, cardamom and cumin make for a beautiful marriage. We make it SOS free by amping up the amount of lime juice and dill, to replace the salt and oil. I promise, it does not sacrifice in deliciousness. Serve with a crunchy salad and you’ll be in heaven! Ottolenghi suggests other options using this flavorful tomato sauce by replacing the sweet potatoes with tofu or chickpeas and served with a side of rice, turning this dish into a meal. Sounds like a grand idea.
Preheat the oven to 500℉, convection. Line a large baking sheet with parchment paper.
Mix the dill and lime juice, plus 1 tablespoon of water to the reserved chile and garlic and drizzle the sauce over the sweet potatoes. Serve with lime wedges on the side.
The 1” thickness is important so they hold their shape after cooking.
Try to find potatoes that are all the same size in circumference.