Chili-Lime Roasted Sweet Potatoes

Baked Sweet Potato Slices – With a Kick!

I love simple baked sweet potatoes and sweet potato fries. But sometimes I need to spice things up… literally! Seasoned with a hint of chili powder and smoky cumin, roasted until perfectly crisp and caramelized, then spritzed with a bit of lime juice, these crispy sweet potato rounds are simple, but so flavorful. Here’s why you’ll love them…

• Quick and easy. Only 6 ingredients and about 10 minutes of prep, most of which is slicing the potatoes, it really can’t get more simple. Just pop them in the oven and you have time to prepare the rest of your meal!
• Just enough spice. Yes, I call them “spicy” baked sweet potato slices, but they aren’t too hot. There’s just enough seasoning to give them a little kick of flavor without burning your mouth, though you can always tone it down or spice it up more with some cayenne.
• Meets everyone’s needs. This recipe is naturally gluten free, dairy free, and vegan. And they get crispy from baking, not frying!

Recipe Ingredients

Here’s a quick rundown of what you’ll need to make these baked sweet potato slices. It’s a short list of ingredients and so quick to prepare! Scroll down to the recipe card for the full amounts and step-by-step instructions.

• 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.
• Oil. Coconut oil that has been warmed 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.
• Spices. Bring a bit of heat to the recipe with chili powder. 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 is always essential since it enhances all of the flavors.
• Lime. Freshness comes from squeezing lime juice over the roasted sweet potato slices after they come out of the oven, which is why I recommend squeezing it yourself versus using the bottled kind. Sprinkling some of the zest over the top couldn’t hurt either.

Tips for Success

• Use good pans. 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.
• Cut evenly. You can cut the sweet potato slices by hand with a very sharp knife, but a mandoline is helpful to cut them uniformly. Just be careful!
• Crisp the way you like them. 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.
• Dirty fewer dishes. 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.

Storing Leftovers

• Fridge – place any leftover baked sweet potato slices in an airtight container and refrigerate for up to 3 to 5 days.
• Freezer – frozen baked sweet potatoes are best within 2 months to minimize freezer burn, though they are safe to eat for up to a year or longer if kept frozen. Thaw overnight in the refrigerator before reheating.
• Reheat – you can warm the potatoes for a few minutes in the microwave just to get them hot. But if you want to crisp them up again, I recommend popping them into an oven or air fryer at 350°F for 5-8 minutes until hot and crispy.

Make it a Meal

These spicy baked sweet potato slices are so good with lots of different meals, from chilaquiles rojos breakfast or brunch to chicken burrito bowls for a family dinner. Check out these serving suggestions…

• Tex-Mex brunch. Serve the sweet potatoes with Salsa Egg Tacos, then lighten things up with a Tropical Fruit Salad. Then wash it all down with a Pina Colada Mule Cocktail or Mocktail.
• Barbecue time. While the oven is on, make Baked BBQ Chicken along with some Coleslaw and Air Fryer Corn on the Cob.
• Kid-favorite dinner. Whip up some Mexican Crispy Dogs in the oven or air fryer along with Roasted Cauliflower and Kid-Friendly Guacamole for dipping.
• Taco Tuesday. Any kind of tacos are great, but Fish Stick Tacos are fun, especially with Mango Avocado Salsa and a side of Mexican Street Corn.

More Sweet Potato Recipes

• 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