Smoked-Paprika Sweet-Potato Bites with Charred Scallion and Lime

Position a rack in the upper third of your oven. Preheat to 200C (400F). Line a rimmed baking sheet with parchment.

In a large bowl, toss sweet-potato cubes with olive-oil, smoked-paprika, salt, and black-pepper until evenly coated. Spread in a single layer on the prepared sheet — do not crowd, or they will steam instead of roast.

Slide the sheet into the preheated oven on the upper rack. Roast 25-30 minutes, turning the cubes once at the 15-minute mark. You want deeply golden edges and a fork-tender center when pierced. The paprika will darken further — this is good.

While the sweet potatoes roast, place scallions directly on the oven rack beside the baking sheet, or on the grill grate if your oven has a broiler setting. Char under high heat 3-4 minutes, turning once, until blackened at the edges and softened. Remove and let cool slightly.

Transfer roasted sweet-potato bites to a wide serving bowl or platter. Slice charred scallions into 3cm pieces and scatter over the top.

Squeeze lime juice generously over everything — the brightness cuts through the smoky depth. Toss gently to combine. Taste and adjust salt if needed.

Finish with chopped cilantro if using, and serve immediately while the sweet potatoes still hold their warmth. These are best hot from the oven, but also hold well at room temperature for up to 2 hours — ideal for a braai side spread.