Roasted Sweet Potatoes with Sriracha and Lime

These roasted sweet potatoes with Sriracha and lime are an easy side dish that requires only 10 minutes of effort. You’re welcome.

Chunks of roasted sweet potatoes with Sriracha and lime wedges and sprigs of cilantro scattered over the top.

These roasted sweet potatoes with Sriracha and lime flaunt a collision of flavors that just works. And in a way you’d never expect. “Sweet potatoes with firecracker flavor,” is what one of our recipe testers exclaimed when she experienced it. And they come together with just 10 minutes of barely any effort. Who loves you?!–Renee Schettler

Roasted Sweet Potatoes with Sriracha and Lime

  • Quick Glance
  • Quick Glance
  • 10 M
  • 50 M
  • Serves 4
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Ingredients


Directions

Preheat the oven to 425°F (218°C). Line 2 rimmed baking sheets with parchment paper or aluminum foil.

In a large bowl, whisk together the lime juice (reserve the zest for later), coconut oil, salt, and Sriracha.

Cut the sweet potatoes into 1-inch (25-mm) slices, either circles or half circles. Dump them in the bowl and toss to coat with the lime Sriracha elixir.

Arrange the sweet potatoes in a single layer on the baking sheets. Roast, stirring at least once or twice, until fork tender, 30 to 40 minutes.

Tester tip: The sweet potatoes will be unevenly spotted with brown patches, sorta like a leopard, when done.

Transfer to a platter. Taste and, if desired, add more salt and Sriracha. Sprinkle with the lime zest and cilantro and commence the devouring.

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Recipe Testers' Reviews

Honestly one of the easiest preps for a recipe EVER. Weeknight dinner WIN right here. Absolutely delicious with a heat that gradually builds, is tempered by cooling cilantro, and then brightened by the zesty lime. This is a simple and lovely flavor combination that really worked for me and my household.

I only need one (massive) sweet potato, but I think two medium would also be just right for this recipe.

It occurred to me this might work well as sweet potato fries, too, by adjusting the chopping and saving the lime juice for the end to allow for more crisping of the potato. Just a thought!

I would say this amount would serve 5 hungry people as a side. I served it with roast chicken and salad.

If you’re after comfort food with a bit of a spicy kick, this is the dish for you. This easy little recipe will reward you with a wonderful side dish to complement so many things. The sweetness of the potatoes was nicely balanced by the spiciness of the Sriracha and enhanced by the lime and coconut oil. We found the heat level to be perfect and the dish to be really delicious.

I followed the recipe as written with only a few minor changes. The skins on a couple of my sweet potatoes were a bit on the rough side, so those got peeled. Some of my chunks were a bit on the smaller side, especially the pointy ends, which may have shaved off 5 minutes or so of cooking time.

For best results, be sure to use 2 pans and give the potatoes plenty of room to spread out, allowing them to get nice and brown all over. Tossing them a few times during roasting will lead to more even caramelization and better flavor. Use the timing suggestions as an estimate, as the final timing will depend on the size of your potatoes and oven temperature accuracy.

I will be revisiting this recipe in the future, and can also see spring boarding off the original seasonings with a variety of flavors. In our case, it went beautifully with roast chicken and steamed broccoli. Enjoy!

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