These sweet potatoes are a side dish that will elevate any meal. They are the perfect combination of sweet, spicy and savory and drooling for seconds. The sweet potatoes take a while to bake, but the dish is well worth the wait.

Blistered Sweet Potatoes With Serranos and Lime [Vegan, Gluten-free]



  • 3 pounds sweet potatoes
  • 2 serrano chilis, thinly sliced
  • 1/4 cup coconut oil
  • 1 lime, zest and juice
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon kosher salt
  • 2 tablespoons chives, minced
  • Sea salt flakes, for sprinkling


  1. Heat oven to 300°F.
  2. Scrub the sweet potatoes and poke them all over with a fork.
  3. Place them in a roasting pan large enough to hold all the potatoes with a few inches in-between each one.
  4. Cover with foil and bake the potatoes until they are easily pierced with a knife but not mushy. This should take about 60-70 minutes. Then take them out to let them cool.
  5. Raise oven temp to 450°F and arrange a rack to the top of the oven.
  6. Meanwhile, combine the serranos, coconut oil, lime zest, lime juice, sugar, and salt in a small saucepan.
  7. Cook these ingredients over medium heat until the oil is melted and the sugar is dissolved. This should take about 5 minutes.
  8. Smash the potatoes with the palm of your hand.
  9. Pour the syrup over the top of the potatoes before you put them in the top of the oven.
  10. Roast the potatoes until they blistered and brown. This should take about 20-25 minutes.
  11. Finish them off with chives and sea salt before you serve them.