6-8 as a side
3 medium sweet potatoes (see procedure)
2 cups rough chopped onion
approx. 1/4 cup vegetable oil
approx. 1 tsp ground cumin
salt to taste
1 - 1 1/2 cups corn
2 large jalapeno peppers, deseeded and thinly sliced crosswise
1 Tbs vegetable oil
1/4 tsp ground cumin
salt to taste
juice of 1/2 lime (or more to taste)
approx. 1/3 - 1/2 cup rough chopped fresh cilantro
Preheat oven to 400 degrees.
Peel and cut the sweet potatoes lengthwise into quarters and then crosswise into 3/4-inch thick slices and add those to a large mixing bowl with 2 medium size rough chopped onions.
Add a good splash of vegetable oil to that and a generous sprinkling of ground cumin and salt to taste.
Toss that to combine and lay it out on a large baking tray and place the tray into a preheated 400 degree oven.
Give that about a 20 minute head start before adding the corn and jalapeno peppers.
Cut 2 large jalapeno peppers in half lengthwise, deseed those and cut them crosswise into thin strips.
Add those to a bowl with 1 - 1 1/2 cups corn and add a little splash of vegetable oil, a sprinkling of ground cumin and salt to taste and toss to combine.
Once the sweet potatoes have been roasting for 20 minutes or so, take them out of the oven and add the corn and jalapeno peppers and place the tray back into the oven for another 20 minutes or so to finish up.
Once the sweet potatoes are cooked through, pull the tray out of the oven and squeeze the juice of 1/2 lime over the top and add 1/2 cup chopped fresh cilantro and toss to combine.
Serve family style or right alongside the main part of your meal.
Depending on how thick the sweet potato slices are (1/2 - 3/4 inch or so) this will take 35- 45 minutes total.
This is perfect alongside any simply cooked chicken, pork or seafood.