- 1 1/2 pounds sweet potatoes, scrubbed, cut in 3/4” wedges
- 1/2 teaspoon kosher salt plus more for seasoning
- 3 tablespoons chopped cilantro leaves
- 2 teaspoons minced seeded jalapeño
Preheat oven to 400°. Toss sweet potatoes with oil and ½ tsp. salt on a rimmed baking sheet; spread out in a single layer. Roast, turning once, until tender and lightly browned, 25—30 minutes.
Toss potatoes with cilantro, jalapeño, and lime juice. Season with more salt, if desired.