Ingredients:
* 3 pounds of Garnet and or Jewel sweet potatoes peeled and cut into 3/4" chunks
* 7 tablespoons olive oil
* 2 teaspoons table salt
* 0.5 teaspoon ground black pepper
* 1 medium onion, diced
* 1 medium red bell pepper, diced
* 1 large garlic clove, finely chopped
* 1 jalapeño, seeded and finely chopped
* 1/2 teaspoon chili powder
* freshly squeezed lime juice from half a lime, or more to taste
* 3 tablespoons chopped fresh cilantro
* Salt to taste

1. Preheat oven to 425 degrees. In a large bowl toss potatoes with 4 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Spread potatoes on two large baking sheets, leaving space between chunks so they can brown. Roast, tossing occasionally and changing position of baking pans so potatoes cook evenly, until potatoes are golden, crisp around edges, and tender, about 35 minutes.

2. In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add onions, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 10 minutes. Add garlic, jalapeños and chili powder and cook 2 minutes more. Add remaining half teaspoon salt, cook and toss about 5 minutes.

3. Pour in lime juice and scrape up any browned bits from bottom of skillet. Combine hash mixture with sweet potatoes in a large bowl and stir in the cilantro. Taste and add more lime juice and salt, if necessary.
Yield: About 6 cups