Chili-Lime Sweet Potato Home Fries – Guest Post from Vegan Mother Hubbard


The Bug is on the road to recovery after his tonsillectomy, but, not surprisingly, he has been demanding a good chunk of my time.  That plus Baby Smiles has made blogging a bit of a challenge the past week or so.  Luckily I have awesome friends to help me out.  Like today, Sandra from Vegan Mother Hubbard has stopped by with some Chili-Lime Sweet Potato Home Fries!

Sandra is a mom of adorable twin girls, and makes fabulous vegan recipes, like Pumpkin Chocolate Chip Bars, Slow Cooker Chili, and Creamy Pumpkin Risotto.  I love that she has a Pinterest board of all the things she wants to try to make vegan!  Make sure you stop by Sandra’s blog for more great vegan recipes, then head on over to find her on Facebook, Twitter, Pinterest, and Google+.

Then head on over to Pinterest, too, where I pin all of my Guest Posts  on their own board, plus my Inspiration boards!  I know The Bug will love these, since he is a total sweet potato freak, so they will be on the menu once he can swallow solid food again.

Take it away, Sandra…


I’m so pleased to be here at Cupcakes and Kale Chips today. I have a recipe for you that is easy, delicious, nutritious, and vegan. I’m calling this dish home fries, but the sweet potatoes aren’t fried. They are tossed with a little bit of oil and baked. Ten minutes to prep and half an hour to bake for a wonderful side dish that I’m sure your family will love. Best of all, it’s kid approved. My 2 1/2 year old twins gobbled these right up. My husband and I were lucky to get a couple bites!

Chili-Lime Sweet Potato Home Fries
Crispy baked sweet potato slices with a bit of spice and a hint of lime that the whole family will love.
Recipe type: Side dish
  • 2 large sweet potatoes
  • 2 tbsp coconut oil, warmed so it's liquid*
  • 1½ tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • half a lime
  1. Preheat oven to 375 degrees.
  2. Peel and slice the potatoes. I cut them into roughly ⅛-1/4 inch thick slices.
  3. In a large bowl, toss all the ingredients, except the lime, together.
  4. Spread the seasoned potatoes on a greased baking sheet. If you want crispy potatoes, spread them in a single layer over two cookie sheets. If you want them softer, with some crispy and some that are more steamed, spread all the potatoes on a single pan (that's what I did).
  5. Bake the potatoes for about half an hour, or until they are as browned and crispy as you like.
  6. Squeeze the lime over the potatoes and serve.
*Don't have coconut oil on hand? Use what is in your pantry. Any oil is fine!



Thanks Sandra!  Sounds and looks super-yummy!

Looking for more vegan recipes?  I’ve got a few…

Roasted-Butternut-Squash-Pomegranate-Quinoa-2-title-wm.jpg Sesame-Glazed-Cauliflower-wings-3-title.jpg Dark-Cocoa-Superfood-Granola-4-final-title-wm.jpg

Plus some from my friends:


Want to see lots more yummy food from me and my friends, and cute pictures of my kids? 

Facebook | Twitter | Google+ | Pinterest | Bloglovin | Instagram | StumbleUpon

Or subscribe via email to get Cupcakes & Kale Chips in your Inbox.

This post may be linked to any of these parties.

Disclosure: This post may contain affiliate links. I earn a small percentage from any purchases you may make if you click on them.  These companies have not contacted me.  I use the stuff because I love it.



Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge