1/3 Sweet Potato (large, cut into wedges)
1 tbsp Extra Virgin Olive Oil (divided)
1/16 tsp Sea Salt (to taste)
1 1/3 tbsps Mint Leaves (chopped)
1/8 Garlic (clove, minced)
1 tsp Red Wine Vinegar
1/8 tsp Capers (minced)
1/16 Lime (juiced)
1. Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
2. Toss the sweet potato wedges with 1/3 of the oil and salt to taste. Spread the wedges out on the baking sheet and roast for 25 to 30 minutes, flipping the wedges halfway through.
3. Mix the remaining oil with the remaining ingredients in a bowl to make the mint gremolata. Add salt to taste.
4. Serve the sweet potatoes with the gremolata. Enjoy!
Refrigerate in an airtight container for up to three days.
- Cook Time: 30 minutes
- Serving Size: 1
- Calories: 161
- Sugar: 2g
- Sodium: 135mg
- Fat: 14g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg