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Sweet, spicy, savory sweet potatoes are slow-roasted creating a mouth-watering caramel flavor. Serve them with chicken, steak, or as a meal by themselves.
This past year, we have been obsessed with sweet potatoes. I love slow-roasting them and using them as a vessel for all types of seasonings and toppings. But nothing is better than roasting them with sweet honey, spicy chili seasoning, and a splash of fresh lime.
Ingredients
Let’s Make Chili Honey-Lime Roasted Sweet Potatoes
- Preheat oven to 425°.
- Wash and slice sweet potatoes length-wise.
- Lay them face down on a cookie sheet and rub the skin with olive oil and liberally sprinkle with salt and pepper.
- Flip the sweet potatoes so the flesh side is facing up.
- Rub the flesh with olive oil, drizzle with honey and lime, and sprinkle with 1 tablespoon of chili seasoning and salt and pepper.
- Place them flesh side down on the cookie sheet and roast for 25-35 minutes depending upon the size of the sweet potato.
- Remove the potatoes from the oven, flip them over, drizzle with honey, and squirt with lime juice.
- Sprinkle with additional chili seasoning and salt.
- Garnish with cilantro and serve with lime wedges.
Roasting Any Sweet Potato
This is my basic recipe for roasting any sweet potato. The potatoes will turn out with a soft center that is caramelized on top. I swear once you make them this way, you will never roast a whole sweet potato again.
- Preheat the oven to 425°.
- Clean the sweet potato with water and a brush or a cloth.
- Slice it in half length-wise.
- Rub the skin with olive oil and sprinkle with salt and pepper.
- Flip the sweet potato so the flesh is facing up.
- Rub the flesh with olive oil and sprinkle with salt and pepper.
- Place the flesh-side down on a cookie sheet and roast for 25-35 minutes.
Krazy Kitchen Mom Tips:
- I never use parchment paper or a cooking mat when I use this method to roast sweet potatoes. The reason is that I am looking for that caramelized top that comes from the honey and olive oil and you won’t get that if you use paper to cover the cookie sheet.
- SALT! I can’t say it enough, sweet potatoes need SALT! So don’t be shy, make sure you season these liberally.
- I made a very small slice on the backside of each potato before roasting so that they sit nicely on the plate when I serve them. There’s nothing fun about chasing a rounded sweet potato around your plate.
More KKM Recipes you Might Like
- Tex Mex Stuffed Sweet Potatoes – Roasted sweet potatoes stuffed with Tex Mex meat, beans, corn.
- Tortellini Spinach Pasta Salad – Frozen cheese tortellini served with spinach and pesto sauce.
- Grilled Peach Chicken Salad – grilled peaches and chicken served over crispy lettuce.
- Shrimp and Chorizo Pasta – Pasta topped with grilled shrimp and chorizo sausage.
Craving more delicious recipes? Follow me on Pinterest and Facebook.
Chili Honey-Lime Roasted Sweet Potatoes
Ingredients
- 2 large sweet potato
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 2 teaspoons Chili Seasoning
- Juice from 1/2 lime
- 1 TBS chopped cilantro
- Salt and pepper
- 1/2 lime for garnish
Instructions
- Preheat oven to 425°
- Wash and slice sweet potato length-wise.
- Rub the skin with olive oil and sprinkle liberally with salt and pepper.
- Flip the sweet potato so the flesh is facing up.
- Rub the flesh with olive oil, drizzle with honey-lime, and sprinkle with 1 teaspoon of chili seasoning salt and pepper.
- Place the flesh-side down on a cookie sheet and roast for 25-35 minutes depending upon the size of the sweet potatoes
- Remove from the oven, flip them over, drizzle with honey, a squirt of lime juice, and salt.
- Garnish with cilantro and lime slices.
Notes
- I never use parchment paper or a cooking mat when I use this method to roast sweet potatoes. The reason is that I am looking for that caramelized top that comes from the honey and olive oil and you won’t get that if you use paper to cover the cookie sheet.
- SALT! I can’t say it enough, sweet potatoes need SALT! So don’t be shy, make sure you season these liberally.
- I made a very small slice on the backside of each potato before roasting so that they sit nicely on the plate when I serve them. There’s nothing fun about chasing a rounded sweet potato around your plate.
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