Roasted Sweet Potatoes with Sriracha and Lime

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Amanda Frederickson/Simple Beautiful Food

If there’s a sweet potato fan club out there, we’d like to join. The tuber is versatile, healthy and as close as we’ll get to eating candy for dinner. This recipe for roasted sweet potatoes with sriracha and lime—from Amanda Frederickson’s cookbook Simple Beautiful Food—could work as a side dish, a base for meal prep or a light dinner (served with a yogurt sauce and roasted chickpeas, perhaps).

“The exact roasting time for the sweet potatoes will vary depending on their thickness,” Frederickson writes. And if the sriracha doesn’t seem hot enough, you can add more at the end. “But, be warned,” she says. “The sriracha heat builds over time.”

Reprinted from Simple Beautiful Food. Copyright © 2020 by Amanda Frederickson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.

Overstuffed Sweet Potatoes with Chipotle-Lime Yogurt


Zest and juice of one lime

¼ cup coconut oil, melted

2 teaspoons kosher salt

2 teaspoons sriracha, plus more as needed

1½ pounds sweet potatoes, cut into 1-inch chunks

Coarsely chopped fresh cilantro, for serving


1. Preheat the oven to 425°F.

2. In a large bowl, whisk together the coconut oil, lime juice (save the zest for garnish), salt and sriracha.

3. Toss the sweet potatoes in the mixture. Roast in a single layer on two sheet pans until fork tender, 35 to 45 minutes, tossing occasionally and rotating the pans halfway through.

4. Transfer the roasted sweet potatoes to a serving platter. Top with the lime zest and a handful of coarsely chopped fresh cilantro. Serve immediately.

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