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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. Original recipe idea for menu development. 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

  • 2200 gSweet potatoesPeeled and trimmed weight; cut into approximately 2.5 cm / 1-inch cubes.
  • 75 gNeutral cooking oilUse about two-thirds for roasting and the rest for the spice mixture.
  • 3 gGround arbol chileStart with less if a gentler chile flavour is preferred.
  • 6 gGround coriander
  • 6 gGarlic powder
  • 55 gLime juiceFreshly squeezed.
  • 20 gFresh cilantroChopped.
  • 10 gFine salt

Base batch: ten side portions of approximately 180–200 g; roasting loss depends on the cut size and oven.

Make it

  1. Heat the oven to 200°C / 400°F. 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.

The spices behind the dish

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