Caribbean Sweet Potatoes

Preheat oven to 425°F. Add sweet potato, just 1 tsp smoked paprika, 2 tsp vegetable oil, and a pinch of salt and pepper to baking sheet and toss. Roast until sweet potato is crisp and browned in places, 20 to 24 minutes.

Meanwhile, heat 1 tsp vegetable oil in medium saucepan over medium-high heat. Add just half the onion and just half the garlic and cook until softened, 3 to 5 minutes.

Add rice, coconut milk, ½ tsp salt, and ⅓ cup water to saucepan with aromatics and bring to a boil. Cover, reduce heat to low, and cook until liquid is absorbed and grains are tender, 16 to 20 minutes. Add black beans and lime zest to rice, fluff with fork, and cover to keep warm.

Add apple, mango chutney, parsley, lime juice, remaining onion, remaining garlic, ¼ tsp salt, and a pinch of pepper to large bowl and toss to combine.

Divide coconut rice between bowls and top with Caribbean sweet potatoes and mango-apple salsa. Serve with lime wedges. Enjoy!

You can also air-fry sweet potato at 400°F for 15 to 20 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.