Warm spices like cumin, coriander and ginger play beautifully with the inherent sweetness of sweet potatoes, enhanced by the carmelization of both the sweet potatoes and onions in this dish. A squeeze of lime adds a bright finish. Serve with Bonterra Chardonnay or Merlot.
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground ginger
1/8 teaspoon ground black pepper
1/2 teaspoon sea salt
2 pounds garnet sweet potatoes (also known as yams), peeled and cut into 3/4-inch cubes
1 cup finely diced onion
3 tablespoons extra virgin olive oil, divided
Juice from 1/2 lime
Preheat oven to 450. Mix together coriander, cumin, ginger, black pepper and sea salt in a small bowl. In a larger bowl, toss together sweet potatoes and onions with spice mix and 1 tablespoon olive oil. Add remaining 2 tablespoons olive oil and toss again, then spread onto a rimmed baking sheet and roast for 20-25 minutes, flipping with a stiff spatula after 10 minutes.
When sweet potatoes and onions are tender and caramelized, transfer to a serving dish and top with lime. Toss to coat and season with additional salt if you like.