Chili + Honey Roasted Sweet Potatoes With Lime Juice #vegetarian #glutenfree

Chili + Honey Roasted Sweet Potatoes With Lime Juice #vegetarian #glutenfree

I adore delectable mishaps—and I cherish them significantly more when they are scrumptious blog-commendable mishaps.

I as of late fell into a solid propensity that I never thought I'd appreciate: running. As much as it feels great physically, it likewise feels incredible rationally. There's only something about turning my go get'em playlist (a differentiating blend of cheery Katy Perry and angsty Hole… ) and hitting the asphalt hard, discharging those endorphins and tensions.

Nonetheless, when running or doing any sort of vigorous working out, it's basic to fuel up appropriately. Since I'm new to running, I now and then experience considerable difficulties recalling what I ought to gobble fuel up and what I ought to eat for muscle recuperation.

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Chili + Honey Roasted Sweet Potatoes With Lime Juice #vegetarian #glutenfree


  • 1 sweet potato cut half lengthwise
  • 2 tsp olive oil
  • 1 TBSP liquid honey
  • 1/2 tsp of chili powder
  • 1/2 tsp sweet or smoked paprika
  • 1/2 tsp Harissa or cayenne optional
  • Kosher salt + cracked black pepper
  • 1 lime halved
  • Fresh chopped parsley optional


  1. Preheat oven to 400 degrees F.
  2. Brush each sweet potato halve with olive oil, skin included.
  3. Season the entire sweet potato with kosher salt + cracked black pepper.
  4. Score the top halves (interior flesh) with a knife.
  5. Season each top halve with chili powder, paprika and harissa or cayenne, if using.
  6. Bake for 20 mins at 400 degrees F.
  7. Remove from oven and smear the top halves with honey.
  8. Return to oven and bake for another 10 minutes.
  9. Once the sweet potatoes are tender, remove from oven.
  10. Squeeze fresh lime juice over both halves upon serving, and add parsley.

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