Chili Lime Sweet Potatoes
How to make without measurements:
- The sweet potatoes can be cut into larger pieces, just be aware that this may take longer to bake. They can be cut smaller, however, I have found that keeping them at least an inch keeps them really creamy on the inside.
- You want enough spices added so the oil starts to thicken and become like a paste. The best part is having that coating of spices on the sweet potatoes and onion that caramelizes, so use enough to have a good coat after rubbing. If you rub the oil/spice mixture on the potatoes/onion and there’s not really a layer of spice, add more cumin and/or chili powder. Choose cumin if you want more of a mild heat; chili powder if you like a kick.
- If you really love lime and want even more of that tartness, use more lime juice and less water.
- Sweet potatoes, washed and cubed into 1 or 2-inch pieces
- Sweet or yellow onion, diced
- Coconut oil, melted
- Ground cumin, as desired
- Chili powder, as desired
- Limes, juiced
- Celtic sea salt
- Cilantro, for garnish
Preheat the oven to 400°F. Place sweet potato and onion in your baking dish. You want enough to cover the dish in a single layer of potatoes. For several servings, I use about 2-3 medium potatoes.
Mix together equal amounts cumin and chili powder with a heavy sprinkle of salt. Add to the coconut oil, using enough oil to evenly coat all of the sweet potato and onion. If needing a starting reference, for 2-3 medium sweet potatoes and 1 onion, start with about 1 tablespoon oil and 1 teaspoon cumin and chili powder each. Add more of the cumin and chili powder until the oil starts to become a paste.
Rub the sweet potato and onion mixture with this paste until there is an even coating and a thicker layer of spices. Move the potatoes around until they lay in a single layer and move the onions around until they lay in between the potatoes.
In a separate bowl add the lime juice and roughly 1/2 the amount of juice in water; it should be about a 2:1 ratio of lime to water. Try starting with 2-3 juicy limes. The juice/water mixture should still be tart, not diluted too much with water, but the water simply helps the juice go farther, so taste before pouring in the dish to ensure it still has that lime zip.
Pour in the baking dish. You want enough liquid to evenly cover the bottom of your dish with about 1/4 inch of liquid. If you don't have enough, add a bit more lime, water, or both.
Cover with parchment or tin foil and bake for 30 minutes, or until fork tender. Remove the cover and place back in the oven for about 20 minutes, or until caramelized. Serve hot, garnished with chopped cilantro if desired.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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