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Chili Lime Sweet Potatoes | Sweet, spicy, smoky, tangy, and so caramelized. Plant-based, vegan, paleo, and so deliciously simple! | simplytothrive.com

Chili Lime Sweet Potatoes

A sweet and creamy potato surrounded by smoky, tangy caramelization. Serve with something simple such as kale salad and beans, or in a nourish bowl.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Noelle Parton


  • 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


  1. 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.

  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.