sweet and caramelized sweet potatoes are paired with classic vietnamese nuoc cham for a zesty take on roasted veg. feel free to sub the sweet potatoes with pumpkin or butternut squash (but reduce the cooking time by 5-10 minutes).

Serves 6, as a side

Ingredients

2 lbs. (2-3) large sweet potatoes, peeled and cut into 1/2 inch cubes
2 tbsps. neutral cooking oil, like canola or grapeseed
couple large pinches of salt
1 tbsp. lime juice
1 tbsp. fish sauce or gf tamari
1 tbsp. maple syrup
1/2 clove garlic, minced (optional)
1/2 bird’s eye chili, chopped or 1 tsp. sambal oelek (optional)
cilantro and/or scallions, chopped, for garnish
fried garlic and/or shallots, for garnish

Instructions

Preheat oven to 450 F.

In a large mixing bowl, toss sweet potatoes with oil and salt. Lay out on a parchment-lined baking sheet and roast for 25-30 minutes, flipping with a spatula one or twice throughout.

Meanwhile, make nuoc cham. Whisk together ingredients from lime juice to bird’s eye chili.

Transfer roasted sweet potatoes into a serving bowl and dress with nuoc cham. Toss together and garnish with chopped herbs and fried garlic/shallots.