These roasted sweet potatoes with Sriracha and lime are an easy side dish that requires only 10 minutes of effort. You’re welcome.
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 Rossi
Roasted Sweet Potatoes with Sriracha and Lime
- Juice and finely grated zest from 1 lime preferably organic
- 2 to 4 tablespoons refined coconut oil melted
- 1 to 2 teaspoons kosher salt
- 2 teaspoons store-bought or homemade Sriracha plus more if desired
- 1 1/2 pounds sweet potatoes scrubbed but unpeeled (1 large or 2 smallish)
- Handful cilantro leaves coarsely chopped
- 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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Nutrition information is automatically calculated, so should only be used as an approximation.
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!
If you’ve roasted sweet potatoes before, you might scroll past this recipe, believing you’ve already tasted this dish. But trust me, the Sriracha and lime ingredients make these potatoes into something you’ve never tasted before. Sweet potatoes with firecracker flavor.
The recipe is an easy weeknight side dish to make. You don’t even need to peel the potatoes. Preheating the oven took longer than the 10-minute prep!
Increase the amount of Sriracha from 2 teaspoons to 3 teaspoons if you like extra heat in your food. Either that or keep a bottle of the Sriracha close at hand to sprinkle on more to suit your taste.
The potatoes roasted perfectly—crisp on the outside, soft and warm on the inside. Each bite had just enough of a kick to make these sweet potatoes something special.
This recipe was a surprise. I followed the recipe timing and the sweet potatoes actually looked a little overdone. However, they didn’t taste overdone, in fact they tasted really good. The recipe was easy to do and we used the leftovers for breakfast sauteed with other vegetables and a sous vide egg.
I make an almost identical recipe, however, it’s for the grill and not the oven, so when I saw this method I just had to try it. Plus the addition of the Sriracha.
For the grill, I always cut the sweet potatoes into wedges like thick-cut fries, brush them with coconut oil, grill them, and then top them with lime zest. Next time, I’ll definitely add the Sriracha as it kicked it up a notch. A tasty way to eat sweet potatoes.
I baked them for 20 minutes then tossed them around and baked them for another 20 minutes and they were perfect. I used 2 teaspoons Sriracha and next time would add a little bit more, but that’s just my preference as I enjoy spicy things.
I served this along with an Asian pork chop and bok choy and it was pretty tasty.
I can’t stop eating this! I recommend doubling this recipe. It’s that good! Prepare yourself for a pan of deliciousness! These flavor bombs come out of the oven crisp on the outside and creamy on the inside. The Sriracha provides a pleasant amount of heat which gets balanced out by the tart lime. Topped with fresh citrusy cilantro, the final dish is beautiful.
I will be filing this under “quick and delicious side!”
The first time I tried this recipe, I cut the sweet potatoes into 1-inch squares and they baked too quickly. The second time I made the recipe, I cut the sweet potatoes in half lengthwise, then I cut those pieces into 1-inch slices. The end result looked like half circles. Much better!
My total bake time was 35 minutes until they were fork tender with nice “leopard” marks.
After tasting the recipe, I decided I would like some salt and lime juice to finish. It eats well hot AND at room temperature.
Roasted sweet potatoes are a common side at our table. They’re fast, they’re healthy, they’re tasty, and they’re beautiful! This recipe is a “gilding the lily” kind of recipe. Roasting yams leaves no doubt in the kitchen about what is going on. These yams, however, have a certain “Je ne sais quoi” type of aroma that, when the platter makes it to the table, is a complete surprise! Sweet, sour, spicy, creamy, and crispy edges. They magically pair with Asian flavoured proteins. Who knew?!
Free tip: save a couple of slices to eat cold the following day as a peanut butter sandwich…mmm.
The lime juice and zest plus the cilantro take a wintery seeming vegetable and freshen and lighten it up to make it perfect for a hot summer day.
We served these with mountains of cilantro, since we’re all in favor of its fresh taste. There was no question we could go heavier on the Sriracha, as the potatoes weren’t terribly hot to begin with and, despite the warning, we didn’t find the heat building bite after bite. They were certainly fine with the 2 teaspoons as written, but if you’re looking for a punch of heat, definitely increase the Sriracha right from the start.
If you’re having a cookout, they’d be great beside a hearty veggie burger or a cheese-y quesadilla. For less of a production, a side salad, perhaps with a fresh Mexican cheese and/or sliced avocado and/or some zippy and colorful slices of radish would be a perfect lunch.
Originally published October 15, 2020