Cuban Sweet Potato Salad

Source: Mi Chiamo Candace
adapted by

5 large sweet potatoes (or you can substitute cubed Butternut Squash)
1 1/2 tablespoons olive oil
2 limes
small handful of cilantro
1 clove garlic
cumin, to taste
smoked paprika, to taste
chipotle powder, to taste
salt and pepper, to taste

Preheat oven to 400°F.

Peel the sweet potatoes, rinse and pat dry. Cut them into even sized chunks and coat them with the olive oil.  Make sure that they are completely coated with the oil and sprinkle with cumin, smoked paprika and chipotle powder.  Spread them on a baking sheet in a single layer and place in the oven. Roast them for 25-45 minutes turning every 15 minutes so they roast evenly.

While the potatoes are roasting, prepare the dressing. Squeeze the limes into a small bowl. Grate the garlic into the juice. Wash and dry the cilantro and finely chop. Mix with the juice mixture.

Once the potatoes are out of the oven, put them in a bowl to cool for a few minutes and then toss with the dressing. Check for seasoning and salt and pepper to taste. Serve these warm or at room temperature.