Caribbean Sweet Potatoes

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

Peel and mince the 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 the other 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 onion and just half the minced garlic. Cook until softened, 3 to 5 minutes.

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

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