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Chili Lime Roasted Sweet Potato Slices are easy, delicious, and nutritious. A hint of smoky spice balances the natural sweetness of the baked sweet potatoes, and a squeeze of lime adds some zing. Serve them as an alternative to home fries for breakfast or brunch, or as a kid-approved dinner side dish the family will love.
Years back, when this post was originally published on my blog, my big guy was a mere 3-years-old and had just undergone a tonsillectomy and had ear tubes put in. Knowing that I’d be juggling a lot with his recovery and a 6-month-old baby, I enlisted some blogger friends to share a few recipes on my site to get me through that crazy time.
These baked sweet potato home fries were one of those recipes shared with me by an old friend Sandra who had a blog called Vegan Mother Hubbard.
Her blog no longer exists, and to be honest, I almost forgot this recipe existed on my site. But I needed a change from our usual baked sweet potatoes and sweet potato fries. So I was excited to revisit this old post, make them myself, and re-share them with you.
Chili Lime Roasted Sweet Potatoes Recipe
Seasoned with a hint of spice, roasted until perfectly crisp and caramelized, then spritzed with a bit of lime juice, these crispy sweet potato rounds are simple, healthy, and naturally gluten free, vegan, and paleo. While originally called “home fries”, these are actually tossed in a bit of oil and baked instead of fried. So you can feel good about piling them on your plate
Ten minutes to prep and about forty minutes to bake, and you’ll have a wonderful side dish that I’m sure your family will love. They aren’t too spicy, but you can always adjust the seasoning to taste so that you have a kid-friendly dish the kiddos will gobble right up. You’ll be lucky to sneak a couple of bites!
- Sweet potatoes
- Oil
- Chili powder
- Cumin
- Salt
- Lime
About the ingredients
Sweet potatoes
You’ll need about a pound to a pound and a half total, which is about two or three large sweet potatoes. Peel the potatoes and slice thinly, about 1/8- to 1/4-inch thick, depending on how crispy you’d like them.
You can cut them by hand with a very sharp knife or use a mandoline if you wan them all cut uniformly. Just be careful!
Oil
Coconut oil that has been wamred slightly to become a liquid adds a nice flavor to the roasted sweet potatoes. However, you can use any oil you like. Avocado oil is a great option because it is stable at high temperatures, but even olive oil will work fine.
As noted below, if you want to keep this recipe paleo or Whole 30-approved, be sure to avoid grain or legume oils such as corn oil, soybean oil, or canola oil.
Spices
Chili powder brings a bit of heat to the recipe. Feel free to use more or less based on what you prefer for the level of spice.
Cumin adds a little smokiness that complements the sweet and spicy flavors, and salt just enhances all of that.
Lime
The lime in these chili lime sweet potatoes comes from squeezing the juice over the roasted sweet potato slices after they come out of the oven. Sprinkling some of the zest over the top couldn’t hurt either.
Directions
- Preheat the oven and grease a baking sheet.
- Slice the sweet potatoes as directed and place in a large bowl.
- Toss the sweet potatoes with the oil and seasonings and spread on the baking sheet.
- Bake at 375°F for about 40 minutes, turning once, until cooked and crispy on the outside but tender on the inside.
NordicWare Baking Sheets are workhorses in my kitchen. From roasting veggies to sheet pan meals, cookies to cake rolls, we use them almost daily. They are light, and the aluminum distributes the heat evenly. Plus they clean up easily, though if I am making something particularly sticky, I will line it with parchment paper.
Tips for Success
- If you spread the sweet potato slices in a single layer, they will end up overall more crispy. You may need two baking sheets for this. If you don’t mind a few crispy edges and a few softer spots, you can use a single sheet.
- The directions say to toss everything in a bowl, but if you want to save on some dishes, you can just toss the ingredients together right on the baking sheet.
- You can sprinkle the sweet potatoes with lime juice before baking, but adding it add the end really gives in that punch of acid that balances the sweet and spice. However, it does add a little bit of moisture to the crispy potatoes. So its your call.
Nutrition and special diets
Gluten Free Disclaimer: I am not a medical professional. This information is solely based on my research and personal experience, and I provide it as a courtesy to my readers. Please consult your doctor or medical professional for any questions as it relates to your needs, particularly if you have celiac disease or a severe gluten allergy or intolerance. Products, manufacturing facilities, and ingredients change frequently, so you should always contact the manufacturer for the latest information.
All of the ingredients are naturally vegan, gluten free, and paleo. In fact, this recipe is even Whole 30 approved as long as you stick to non-grain oils like coconut, olive, or avocado oil. However, do be sure you are using a brand of spices that don’t use any additives of gluten-containing ingredients.
Sorry, I can’t make sweet potatoes keto. But as long as you don’t need a low carb diet or can tolerate a starchy vegetable that is low on the glycemic index, sweet potatoes are a very healthy addition to any meal.
They are high in fiber and beta-carotene, which is easier for your body to absorb in this dish due to the oil. They are also rich in Vitamins A, C, and E, as well as antioxidants and potassium.
Make it a meal
Tex Mex brunch
Kid-favorite dinner
- Mexican Hot Dog Taquitos (baked or air fryer)
- Kid-Friendly Guacamole
- Roasted Cauliflower
Taco Tuesday
More recipes for sweet potatoes
- Goat Cheese Sweet Potato Gratin
- Maple Walnut Sweet Potato Hummus
- Pumpkin Pie Spice Melting Sweet Potatoes
- Mexican Black Bean Stuffed Sweet Potatoes
- Savory Mashed Sweet Potatoes from Cookie and Kate
Chili-Lime Sweet Potato Home Fries
Ingredients
- 2 large sweet potatoes (about 1-1 1/2 lbs total)
- 2 Tablespoons coconut oil, warmed so it’s liquid*
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- half a lime
Instructions
- Preheat oven to 375°F and lightly coat a baking sheet with oil or cooking spray.
- Peel and slice the potatoes and cut into roughly 1/8-1/4 inch thick slices. Place in a large bowl
- Drizzle the potato slices with oil and sprinkly with chili powder, cumin, and salt. Toss to coat thoroughly.
- Spread the seasoned potatoes on the prepared 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.
- Bake the potatoes for about 35-40 minutes, flipping once, or until they are as browned and crispy as you like.
- Squeeze the lime over the potatoes and serve.
Notes
Did you make this?
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This sounds fantastic. I can’t wait to try it out!
It does! I want to try it too!!
Glad to read that The Bug is doing better!
Love this recipe from Vegan Mother Hubbard and I think my 7 year old will love it, too!