Caribbean Sweet Potatoes

Preheat the oven to 425°F. Cut sweet potato(es) into 1 inch thick wedges. Place sweet potato wedges on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil, jerk seasoning, and a pinch of salt and pepper. Roast until crisp and browned in places, 18 to 20 minutes.

Peel and mince the red onion(s). Peel and mince the garlic. Peel the mango(es), remove the seed(s), and dice the fruit. Finely chop the parsley leaves. Zest and halve the lime(s), juice one half (1 lime), and cut one half (1 lime) into wedges. Drain and rinse the kidney beans.

Heat 1 tsp (2 tsp) vegetable oil in a medium saucepan over medium-high heat. Add just half the minced red onion and just half the minced garlic. Cook until softened, 3 to 5 minutes.

Add the basmati rice, coconut milk, ½ tsp (1 tsp) salt, and ⅓ cup (⅔ cup) water to the saucepan with the onion and garlic and bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, 12 to 15 minutes.

Add the remaining minced red onion, remaining minced garlic, diced mango, chopped parsley, lime juice, ¼ tsp (½ tsp) salt, and a pinch of pepper to a large bowl. Toss the mango salsa to combine.

Add the lime zest and kidney beans to the coconut rice, stir, and divide between large bowls. Top with Caribbean sweet potatoes and mango salsa. Serve with lime wedges. Tuck in!