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Roasted sweetness. A lively chile finish.

Chile lime sweet potatoes

Sweet-potato cubes take on browned edges before a final coating of arbol chile, coriander and garlic. Lime and fresh cilantro brighten the warm spices. Use this as a side or a colourful component in a larger bowl or vegetable plate.

Prep
20 min
Cook
40 min
Portion guide
Makes 10 portions

Times are estimates. US kitchen measures are approximate. Original recipe idea; adapt seasoning and methods to your kitchen.

Ingredients ↓
Roasted sweet-potato cubes with chile seasoning and chopped cilantro on a ceramic platter; illustrative serving idea.
Serving inspiration.

Ingredients

  • 4 lb + 14 ozSweet potatoesPeeled and trimmed; cut into approximately 1-inch cubes.
  • ⅓ cupNeutral cooking oilUse about two-thirds for roasting and the rest for the spice mixture.
  • 1 ½ tspGround arbol chileStart with less if a gentler chile flavour is preferred.
  • 1 tbspGround coriander
  • 2 tspGarlic powder
  • 3 tbsp + 2 tspLime juiceFreshly squeezed.
  • 1 ¼ cupsFresh cilantroChopped; fill the cup loosely without packing.
  • 1 ⅝ tspFine salt

Base batch: ten side portions; roasting loss depends on the cut size and oven.

Make it

  1. Heat the oven to 400°F (200°C). Toss the sweet-potato cubes with the roasting portion of oil and the salt. Spread in a single layer across two large rimmed trays, adding a tray if crowded.
  2. Roast for 25–30 minutes, turning once, until nearly tender and beginning to brown. Meanwhile, whisk the remaining oil with the arbol chile, coriander, garlic powder and lime juice.
  3. Toss the hot sweet potatoes with the spice mixture and return to the oven for 5–8 minutes, until tender and fragrant. Check the edges towards the end so the spices do not scorch.
  4. Transfer to a serving dish, fold through the cilantro and taste before portioning. The lime coating should lightly dress the cubes without leaving a pool of liquid.

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