Sweet potatoes with chilies, lime, & cilantro from Alexandra's Kitchen by Tamar Adler

  • jalapeño chiles
  • shallots
  • Show all ingredients...

  • EYB Comments

    Can substitute olive oil for coconut oil, and red onions for shallots.

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Notes about this recipe

  • Recipe Notes

    Can substitute olive oil for coconut oil, and red onions for shallots.

  • jhallen on November 29, 2023

    Loved this as written - really tasty. Makes great leftovers too.

  • Laura on November 21, 2015

    I have to agree -- this is indeed fabulous! The only change I made was that I didn't add the oil at the end and I don't think the dish suffered for it. The flavors were really bright and delicious. The dish was a beautiful deep orange color flecked with the green of the jalapeno and cilantro, and it's really healthy as well. I served it with the Food 52 recipe: "A Spicy Perspective's Garlic Lime Oven-Baked Salmon" and that was a wonderful combination. I'll be making this frequently during this fall and winter.

  • blintz on November 18, 2015

    This is fabulous! It's easy and delicious. It would convert any sweet potato-phobe and would be perfect for Thanksgiving. Lots of unusual flavors with lime-macerated shallots. Serve the peanuts on the side --some of us didn't think they added much.

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