Sweet Potatoes With Lime y Chili

“Some flavors whisper. This one dances barefoot on your tongue.”

Sweet Potatoes With Lime y Chili

Roasted sweet potatoes tossed in a lime-chili dressing that hits every note: sweet, sour, spicy, and bright.
A perfect side dish—or a main if you don’t feel like sharing. Inspired by street snacks. Best served warm, but good enough to eat cold.

Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp chili powder (or Tajín for that citrus-chili kick)
  • ½ tsp smoked paprika
  • Zest and juice of 1 lime
  • ½ tsp salt, more to taste
  • 1 tsp honey or maple syrup (optional, to amplify the sweet)
  • Fresh cilantro, chopped
  • Optional: Crumbled cotija or feta for serving

How The Alchemy Happens

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potato cubes with olive oil, chili powder, smoked paprika, and salt.
  3. Spread on baking sheet in a single layer. Roast 25–30 minutes, flipping halfway, until caramelized and tender.
  4. While still warm, toss with lime juice, zest, honey (if using), and fresh cilantro.
  5. Serve with a crumble of cheese if desired—or leave it pure and bold.

🔙 Back to the Kitchen

“This isn’t a side dish. It’s a reminder that sweetness has a spine.”