Chili Honey-Lime Roasted Sweet Potatoes

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

1. Preheat oven to 425°.
2. Wash and slice sweet potatoes length-wise.
3. Lay them face down on a cookie sheet and rub the skin with olive oil and liberally sprinkle with salt and pepper.
4. Flip the sweet potatoes so the flesh side is facing up.
5. Rub the flesh with olive oil, drizzle with honey and lime, and sprinkle with 1 tablespoon of chili seasoning and salt and pepper.
6. Place them flesh side down on the cookie sheet and roast for 25-35 minutes depending upon the size of the sweet potato.
7. Remove the potatoes from the oven, flip them over, drizzle with honey, and squirt with lime juice.
8. Sprinkle with additional chili seasoning and salt.
9. 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.

1. Preheat the oven to 425°.
2. Clean the sweet potato with water and a brush or a cloth.
3. Slice it in half length-wise.
4. Rub the skin with olive oil and sprinkle with salt and pepper.
5. Flip the sweet potato so the flesh is facing up.
6. Rub the flesh with olive oil and sprinkle with salt and pepper.
7. Place the flesh-side down on a cookie sheet and roast for 25-35 minutes.

Krazy Kitchen Mom Tips:

1. 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.
2. SALT! I can’t say it enough, sweet potatoes need SALT! So don’t be shy, make sure you season these liberally.
3. 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.

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