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Closeup on chili lime glazed sweet potatoes.
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5 from 1 vote

Chili Lime Glazed Sweet Potatoes

Chili Lime Glazed Sweet Potatoes are salty, sweet, spicy, and super delicious. Serve them on your holiday table, or enjoy all year.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 6
Author: Jenné Claiborne

Ingredients

  • 4 medium sweet potatoes peeled and sliced into 1" cubes
  • 2 tbsp sesame oil
  • 6 tbsp water
  • 1/2 tbsp cornstarch
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp garlic chili sauce
  • 2 tbsp fresh lime juice
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp sesame seeds for garnish
  • green onion for garnish
  • 1 lime for zesting

Instructions

  • Preheat your oven to 375° and line a baking dish with parchment paper. Toss the cubed sweet potatoes with 1 tablespoon of sesame oil and spread evenly onto the baking sheet. Roast for 45 minutes, or until the potatoes are tender and golden around the edges.
  • While the sweet potatoes are roasting, prepare the chili lime sauce.
  • In a small bowl combine the cornstarch and water. Use a fork or small whisk to mix and break up any clumps. Set aside.
  • In a skillet or sauce pan (depending on how you plan to serve the potatoes), warm 1 tablespoon of sesame oil on medium heat. Add the garlic and ginger to sauté for 30 seconds, or until fragrant and slightly golden.
  • To the pan: add the chili garlic sauce, lime juice, soy sauce, and sugar. Stir and bring to a simmer.
  • Then pour in the water and cornstarch mixture, and stir again. Simmer on medium-low until it has thickened; about 1 minute. Remove from the heat.
  • When the sweet potatoes are out of the oven, toss them with the chili lime sauce.
  • Garnish the glazed sweet potatoes with lime zest, sesame seeds, and green onion. Serve hot.

Notes

Recipe Pro Tips:
  • Sweet potatoes can be fully or partially peeled. Many of the sweet potato's nutrients are concentrated in the skin, so consider partially peeling them for added benefit.
  • I toss the sweet potatoes directly in the skillet. If you prepare the sauce in a saucepan, plan to toss the sweet potatoes and sauce in a large mixing bowl before plating.

Nutrition

Calories: 215kcal | Carbohydrates: 38g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 698mg | Potassium: 563mg | Fiber: 6g | Sugar: 10g | Vitamin A: 21384IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 2mg