- 4 pounds Okinawa (purple) sweet potatoes or white sweet potatoes, scrubbed
- 2 limes
- 1/4 cup butter
- Hawaiian red clay salt or sea salt
- calories 136
- caloriesfromfat 29 %
- protein 2.6 g
- fat 4.3 g
- satfat 2.6 g
- carbohydrate 23 g
- fiber 2.1 g
- sodium 50 mg
- cholesterol 11 mg
How to Make It
Bring a large pot of water to a boil over high heat. Prick sweet potatoes with a fork and boil until tender when pierced, 30 to 35 minutes. Drain.
While potatoes are boiling, grate zest from limes and set aside; then squeeze juice from limes and set aside.
When potatoes are cool enough to handle, peel and slice into 1/2-in.-thick slices. Arrange on a platter, cover with foil, and put in a 200° oven to keep warm.
Melt butter in a small saucepan over medium heat until foaming. Stir in zest and cook until fragrant, 1 minute. Remove from heat and stir in lime juice. Drizzle lime butter over potatoes and sprinkle with salt.
Note: Nutritional analysis is per serving.
Okinawa sweet potatoes, also called purple sweet potatoes, are available at some Asian-food markets, farmers' markets, or online.