Directions

1Preheat the oven to 450 °F. Cut the sweet potato into 1/2-inch wedges. On a rimmed baking sheet, toss with 1 tablespoon of oil. Add salt and pepper to taste. Roast until lightly browned and tender, about 25 minutes.

2Juice half the lime and cut remaining half into wedges. In a medium bowl, combine cabbage blend with sour cream, lime juice, sugar and salt and pepper. Use your hands to squeeze mixture several times and set it aside.