Crispy Sweet Potatoes with Salsa Macha, Lime and Cilantro

Potatoes love a sauce, and this side goes with everything. My quicky roasted sweet potato cubes with garlic salt, paprika and a little cinnamon always get eaten, but I tried this larger format, flesh side down version to get a lot of surface area crispiness. Stunning! The photo shows pretty large potatoes; a half per person was plenty. Next time, I’ll do smaller ones and wrote “medium” in below and would consider the photographed ones “large”.

We topped them with this week’s salsa macha, some avocado chunks, cilantro, a little cotija and lime all over. With an egg or some grilled chicken or steak, it was a perfect meal!