adapted for a recipe that did this with potatoes and then again with shrimp

Yield:4 servings

• 1/2 cup unsweetened coconut milk, preferably full-fat
• 1 teaspoon Sriracha, plus more for serving
• 1 garlic cloves, finely grated
• 1 ( 1/2 inch) piece fresh ginger, finely grated
• 1/2 bunch scallions, green and white parts thinly sliced and separated
• 1/4 teaspoon red-pepper flakes
• 1 teaspoons kosher salt (Diamond Crystal, or use ? teaspoon Morton), plus more for sprinkling
• 1/2 cup chopped cilantro
• 1 limes
• 2 pounds sweet potato, cut into 1-inch cubes (peeled or not, as you like)

Heat oven to 400 degrees. Line a sheet tray with parchment paper or a nonstick liner.

In a medium bowl, whisk together coconut milk, Sriracha, garlic, ginger, sliced scallion whites, red-pepper flakes, salt and cilantro.

Finely grate the zest of 1 lime directly into coconut milk mixture, then squeeze in the lime juice

Meanwhile, add the sweet potato cubes to the bowl with the remaining coconut mixture and toss to combine. Evenly spread potatoes on the prepared sheet tray, pouring all of the liquid from the bowl over them. Drizzle with olive oil and sprinkle with salt. Roast for 30 to 40 minutes, tossing a couple of times while roasting, until the sweet potatoes are tender.