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Chile Roasted Sweet Potatoes with Spicy Lime Yogurt Sauce

Winter doldrums are starting to set in as I stare at all my locally grown root veggies, thinking...not another soup, not another stew, not another mash, but what else can I make with you? Cue your lively spice drawer and vibrant, tart citrus to the rescue in this newest take on roasted sweet potatoes. Instead of going the sweet route of brown sugar and maple syrup, toss those sweet spuds in some fiery chile powder, paprika, and a touch of cayenne. Inspired by a classic Mexican crema sauce, this lighter, lime enhanced yogurt dipping sauce has an added smokiness from paprika and chile powder, which you can drizzle atop your roasted spears or serve on the side for dipping. Cheers to brightening up the last few weeks of winter! Serves 6


  • 4 small sweet potatoes, about 1.5lbs, scrubbed and cut into wedges

  • 1 Tbsp smoked paprika, plus 1 tsp set aside for sauce

  • 1 Tbsp chile powder, plus 1 tsp set aside for sauce

  • 1/8 tsp cayenne pepper

  • salt and pepper

  • 3 Tbsp olive oil

  • 1 lime, zested and juice of one half set aside

  • 1/2 cup plain yogurt

  • 1/4 cup parsley leaves, roughly chopped


  1. Set the oven at 425 degrees with a rack in the center, and line a sheet pan with parchment or foil.

  2. In a large bowl, toss the sweet potato spears with the paprika, chile powder, cayenne, salt and pepper, then drizzle with the olive oil, tossing to coat all the potatoes.

  3. Place the seasoned sweet potatoes on the sheet pan in one single even layer, with space between all the spears. Set in the oven and roast for about 30 minutes, flipping the potatoes half way through for even roasting.

  4. Meanwhile, prepare the yogurt sauce. In a small bowl, add the lime zest, juice from one half of the lime, the yogurt, remaining chile powder and smoked paprika, then salt and pepper. Stir to combine, taste for seasoning, and place in the fridge until potatoes are finished.

  5. Check the sweet potatoes, they should be fork tender and browned on both sides. Remove from the oven, set on a serving platter, and garnish with the chopped parsley.

  6. Serve the chile lime yogurt sauce on the side, or drizzle on top, then enjoy!

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