Coconut-Lime Sweet Potato Cubes
Ingredients
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2 tablespoons coconut oil
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1 tablespoon lime juice
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½ teaspoon paprika
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½ teaspoon garlic powder
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¼ teaspoon black pepper
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⅛ teaspoon ground cinnamon
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1 pound sweet potato pieces
Tools
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2 June Air Baskets
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tongs
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whisk
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measuring cups
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measuring spoons
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large bowl
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spatula
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June Pan
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foil
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2 small bowls
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June Oven
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Preferences
Preheat the June Oven
With a foil-lined June Air Basket in the bottom position, preheat the June Oven to 450°F on the Bake cook mode using the button below.
June Oven
foil
June Air Basket
Make the spice mixture
Add the coconut oil and lime juice to a small bowl. Add the paprika, garlic powder, pepper, and cinnamon. Whisk to combine and set aside.
measuring spoons
whisk
2 tablespoons coconut oil
1 tablespoon lime juice
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon black pepper
⅛ teaspoon ground cinnamon
small bowl
Season the potatoes
Add the potatoes to a large bowl. Sprinkle the corn starch over the potatoes, and toss until the potatoes are fully coated in the starch. Pour the coconut oil mixture over the potatoes and toss to combine, making sure the potatoes are evenly coated and there are no remaining dry patches of corn starch.
large bowl
½ tablespoon corn starch
1 pound sweet potato pieces
spatula
Place the potatoes on the June Air Basket
Place a second June Air basket over the June Pan to catch any drips. Transfer the potatoes to the air basket and spread them in a single layer. Leave any remaining liquid or solidified coconut oil in the bowl.
June Pan
June Air Basket
tongs
Cook the potatoes
Place the air basket on the middle shelf of the oven. Cook the potatoes 30 minutes, until cooked through and beginning to brown and crisp. June will notify you when the potatoes are ready. If desired, follow on-screen instructions to continue cooking.
Prepare the aioli
While the potatoes are cooking, make the aioli. In a small bowl mix together the mayonnaise, lime juice, garlic, cilantro, and salt. Set aside until ready to serve.
1 teaspoon lime juice
1 teaspoon crushed garlic
1 tablespoon chopped cilantro
⅛ teaspoon salt
small bowl
¼ cup mayonnaise
measuring cups
Finish the potatoes
Remove the sweet potatoes from the oven and transfer to plates or a serving platter. Season the potatoes with the salt. The potatoes will become more crispy as they cool. Garnish the potatoes with the cheese and flaky sea salt to taste. Serve the sweet potatoes warm, with the aioli alongside for dipping.
flaky sea salt
¼ cup crumbled Cotija cheese
¼ teaspoon salt
