Active Time

　　30 min

　　Total Time

　　45 min

　　These sweet potatoes caramelize slightly in the oven, which gives them a sweet crunch as their flesh remains creamy. Lime syrup lends them addictive acid and tart notes, and fresh chives add a faint onion flavor.

　　

Ingredients

Makes 8 servings

　　3 1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes (10 cups)

　　1/2 stick (1/4 cup) unsalted butter, melted

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　1/4 cup water

　　2 tablespoons sugar

　　1 tablespoon fresh lime juice

　　1/2 teaspoon finely grated fresh lime zest

　　2 tablespoons finely chopped fresh chives

　　

Step 1

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.

　　

Step 2

Toss potatoes with butter, salt, and pepper in a bowl until coated well, then spread in 1 layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total.

　　

Step 3

While potatoes roast, bring water, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved, then simmer until reduced to about 3 tablespoons, 3 to 4 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives.

　　Cooks' note:

　　Potatoes can be roasted and syrup made 1 day ahead (without tossing together). Chill separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest and sprinkle with chives.