Peel and slice the potatoes. I cut them into roughly 1/8-1/4 inch thick slices.
In a large bowl, toss all the ingredients, except the lime, together.
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).
Bake the potatoes for about half an hour, or until they are as browned and crispy as you like.
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!
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2013/09/26/chili-lime-sweet-potato-home-fries-guest-post-vegan-mother-hubbard/