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I don't know about you, but I am almost ready for this winter to be over.  When it's really cold, and summer vacation is still months away, I sometimes want to take a vacation through the foods I prepare for my family.  My Friday Night Meal this week revolves around a dish called an empanada.  Whether you had one last week, or have never even heard of one, I can promise you they are delicious!  I first sampled the Authentic Argentinian Empanadas a few months ago, and almost lost my mind.  The flavors are rich, and because of the way they are crafted, they are very easy to portion control.  With flavors like caprese, four cheese, and spinach and cheese, there is an option for everyone in the family.  The best part of all is that they cook from frozen, so you can quickly take a vacation to the warmth of Argentina any day you want!  Here is a delicious (and easy!) side dish with a pop of fresh flavor to compliment your empanadas.....

Roasted Sweet Potatoes with Lime and Cilantro

2 lbs. sweet potatoes, peeled and cut into 3/4-inch pieces

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/8 teaspoon cayenne (optional)

1/2 teaspoon finely grated fresh lime zest

1 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro

Preheat oven to 425°F. 

Toss sweet potatoes with 1 tablespoon of oil and 1/4 teaspoon salt in a shallow baking pan, or on a baking sheet.  Arrange potatoes in a single layer and roast, stirring halfway through roasting, until tender, about 25 minutes.  Mix together the cayenne, zest, and remaining 1/4 teaspoon salt in a small bowl. Whisk together the lime juice and remaining tablespoon of oil in a medium bowl, then add potatoes. Sprinkle with the cayenne mixture and cilantro, stirring gently to combine.  Serve and enjoy!

I hope as you continue to watch The Wishful Dish, you will let me know what you would like to see, and if you submit your own recipes, I may be able to show them live on the air!  You may leave your recipes below, and I hope to see you on Monday at 5pm!

-Sharon