Ingredients
3
1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes (10 cups)
1/2
stick (1/4 cup) unsalted butter, melted
1/2
tsp finely grated fresh lime zest
2
tbsp finely chopped fresh chives
Directions
1.
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
2.
Toss potatoes with butter, salt, and pepper in a bowl until coated well, then spread in 1 layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total.
3.
While potatoes roast, bring water, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved, then simmer until reduced to about 3 tablespoons, 3 to 4 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives.
5.
Potatoes can be roasted and syrup made 1 day ahead (without tossing together). Chill separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest and sprinkle with chives.
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