Chili Lime Roasted Sweet Potatoes 
Sweet Potatoes and Yams are something we eat A LOT of at our house!
It’s funny because 10 years ago, I didn’t care for them AT ALL.
Throughout my 30’s I began passionately learning about health & nutrition while working with a phenomenal fitness trainer. Sweet potatoes just kept coming up as THE complex carbohydrate of choice! Sweet Potatoes were always on my meal plans – so that’s when I got creative and started roasting them, eating them frequently, and actually TRULY ENJOYING them.
Not a week goes by these days that I don’t buy and cook sweet potatoes or yams…they are an absolute staple.
This recipe is awesome if you’re trying to include sweet potatoes more often, but just need a good & tasty recipe, along with a little friendly nudge to try em! (TRY THESE ASAP!)
4-6 servings
Ingredients:
- zest and juice of one lime
- 3 Tbsps unrefined coconut oil, or avocado oil (melted if using coconut)
- 2 tsp sea salt
- 1 tsp chili flakes, or more if desired
- 1-1/2 lbs. sweet potatoes or yams
- coarsely chopped fresh cilantro, for serving
Optional:
Crumbled cotija cheese & fresh lime wedges to garnish
Instructions:
Preheat your oven to 425 degrees f.
Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk lime zest, juice, oil, sea salt and chili flakes.
Rinse and scrub your sweet potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel.
Carefully cut your potatoes into large pieces using a very sharp knife.
Add your potato pieces onto the bowl of prepared lime dressing, tossing until very well coated.
Now spread the potatoes onto your prepared baking sheet in a single layer, with space in between, and bake for 30 minutes flipping halfway through until fork tender and nicely browned.
Once done, remove from the oven and transfer to a serving platter.
Garnish with fresh cilantro leaves, and crumbled cotija cheese if desired. Serve while warm and enjoy!
Rachel
Ingredients
- zest and juice of one lime
- 3 Tbsps unrefined coconut oil, or avocado oil (melted if using coconut)
- 2 tsp sea salt
- 1 tsp chili flakes, or more if desired
- 1-1/2 lbs. sweet potatoes or yams
- coarsely chopped fresh cilantro, for serving
Optional: crumbled cotija cheese & fresh lime wedges to garnish
Instructions
- Preheat your oven to 425 degrees f.
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk lime zest, juice, oil, sea salt and chili flakes.
- Rinse and scrub your sweet potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel.
- Carefully cut your potatoes into large pieces using a very sharp knife.
- Add your potato pieces onto the bowl of prepared lime dressing, tossing until very well coated.
- Now spread the potatoes onto your prepared baking sheet in a single layer, with space in between, and bake for 30 minutes flipping halfway through until fork tender and nicely browned.
- Once done, remove from the oven and transfer to a serving platter.
- Garnish with fresh cilantro leaves, and crumbled cotija cheese if desired. Serve while warm and enjoy!
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