These chili lime roasted sweet potatoes are the kind of side you start snacking on straight from the pan. They roast up with browned edges and a tender center, then the lime goes on at the end so the flavor stays bright instead of getting lost in the oven.
Ingredient Tips
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Sweet potatoes: Cut into even 1-inch (2.5 cm) cubes so they roast, not steam.
- Olive oil: Needed for browning and for the spices to cling to every piece.
- Lime: Zest first, then juice, add extra juice at the end for the brightest flavor.
- Spices: Chili powder, smoked paprika, and cumin are the main flavor base, use fresh spices for stronger flavor.
Recipe Success Tips
- Cut evenly: Keep cubes the same size so they finish at the same time.
- Use a big pan: A crowded pan traps steam and prevents browning. If pieces touch, use two pans.
- Roast hot: 425°F (220°C) is key for browned edges.
- Flip once: Flip at 15 minutes so both sides get color without breaking apart.
- Finish with lime: Add extra lime juice after roasting for the brightest flavor.
- Reheat right: Use the oven or air fryer to bring back crisp edges, skip the microwave.
Chili Lime Roasted Sweet Potatoes
Equipment
- Rimmed baking sheet ideally 13 by 18 inches
- Parchment paper
- Large mixing bowl
- Microplane zester
- Chef’s knife and cutting board
- spatula
Ingredients
- 1 ½ tablespoons extra virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Zest of 1 lime
- Juice of ½ lime about 1 tablespoon (15 ml), plus lime wedges for serving
- 2 pounds sweet potatoes peeled or unpeeled, cut into 1 inch (2.5 cm) cubes
- Chopped fresh cilantro optional
Instructions
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Add the olive oil, chili powder, smoked paprika, cumin, kosher salt, ground black pepper, lime zest, and lime juice to a large bowl. Whisk until smooth.
- Add the sweet potatoes. Toss until every piece is lightly coated and glossy.
- Spread the sweet potatoes into an even layer on the baking sheet. Leave space between pieces.
- Roast for 15 minutes. Flip the sweet potatoes with a spatula.
- Roast for 10 to 15 minutes, until the edges are browned and the centers are fork tender.
- Serve warm with lime wedges. Top with cilantro if using.
Notes
- For better browning, avoid crowding the pan. If pieces touch, use two baking sheets.
- For a stronger lime flavor, add an extra squeeze of lime right before serving.
- Storage: Cool completely, then refrigerate in an air tight container for up to 4 days.
- Reheat: Bake at 400°F (205°C) for about 10 minutes, until hot and the edges crisp again.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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