In this colorful side, the tartness of lime counters the natural sugars in sweet potatoes. We roast the chunked potatoes on a baking sheet, leaving them alone for the entire time so that the sides that are against the hot pan brown nicely and add notes of caramel bittersweetness. When done, we immediately toss the potatoes with lime zest and juice plus scallions and seasonings, so they absorb the flavors as they cool. We highly recommend using unrefined (also called virgin) coconut oil, as its tropical flavor and aroma comes though clearly, but regular coconut oil is fine, too. Serve warm or at room temperature alongside grilled or roasted chicken or fish, or pair them with rice and beans for a vegetarian meal.