Candied Lime Sweet Potatoes

Candied Lime Sweet Potatoes

I know a lot of you have probably already planned your Thanksgiving menu, but I thought I’d put up this easy side dish just in case. It’s just a simple candied sweet potato dish, but the addition of lime really makes it special for me. You can throw fresh parsley on the top, or if you’re feeling a bit less traditional, fresh coriander (cilantro).

Candied Lime Sweet PotatoesI think sometimes people forget that the cut of the vegetable you choose is really important for the overall texture and flavor of a dish. This dish will almost definitely work without slicing the sweet potatoes so thinly, but the delicate candied rounds give it an elegant appearance and uniform texture. Every bite becomes infused with the sweet lime syrup. I used a Japanese mandoline that allowed me to quickly slice the sweet potatoes evenly and efficiently. If I was working with only a knife, I wouldn’t attempt to get slices this thin and accurate. Thicker coins or chunks will work just as well, but if you have a mandoline, this is the perfect dish to use it for. The slicing disc of your food processor will also work.

Candied Lime Sweet Potatoes
Serves Four

2 Sweet Potatoes, peeled
1/2 Cup Sugar
1 tsp Molasses
1/2 tsp Salt
1 Tbs Fresh Lime Juice (no bottled stuff!)
Zest from 1 Small Lime
1/2 tsp Minced Ginger or 1/4 tsp Ginger Powder, optional
Black Pepper, to taste
Earth Balance, for dotting
Parsley or Cilantro, for garnish

Preheat oven to 400º F.

Thinly Sliced Sweet PotatoesSlice sweet potatoes thinly, about 1/8″, with a mandoline or a food processor. Mix remaining ingredients (except pepper, earth balance and garnish) together to form a paste. Coat the sliced sweet potatoes well with the lime sugar mixture.

Arrange the coated slices in overlapping rows in one layer in an oiled casserole dish. Dot with earth balance, sprinkle with pepper, and wrap tightly with two layers of aluminum foil.

Candied Lime Sweet Potatoes

Bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes. It’s okay if it looks a little watery when you remove the foil, it’ll reduce and form a nice glaze during the rest of the baking. Finish under the broiler to brown the top. Sprinkle with parsley/cilantro and serve immediately.

Happy Thanksgiving, everyone!

Candied Lime Sweet Potatoes


  1. VincentG

    I love sweet potatoes. I usually eat them at least a few times a week, although lately it’s been mostly regular potatoes. This looks like a great approach!

  2. Rachael

    that looks so beautiful! I bet the lime flavor is awesome. Can’t make these for thanksgiving day (my family is SO not adventurous when it comes to food!) but maybe for our “all vegan wheat-free” post-thanksgiving celebration.

  3. Lisa

    Ooh, I’ve been wanting to get a mandoline! Is the one you linked to on Amazon the exact one you have? Are you pretty happy with it? I can’t quite tell from the photo – does is basically store flat? And is it easy to clean? The sweet potato dish looks fabulous, by the way. Great photography too. :)

  4. vegetation

    Oooo yum! These look amazing. Definitely going to have to try them! Plus I have a mandoline slicer that’s been sitting in my cupboard cause I don’t know what to do with it, now I have an excuse to use it!

  5. Helen

    I hope you find a publisher for your book. Your recipes look so good. I’m not even near to being a vegan, but I love good vegetables.

  6. Suzie

    That looks so good. I love easy meals that look like they took a lot. I wish I had sweet potatoes at my house, but alas, I do not. I am too afraid to do anymore food shopping today. The supermarkets are probably madhouses!

  7. Alex

    Andreea, Earth Balance is a type of non-dairy butter substitute. And I’m pretty sure it’s not technically margarine (I’m not sure what margarine is, technically). It’s made from a blend of healthy vegetable oils.

  8. Lolo

    The Village Vegan – What am I having? Well, Stewart and I are hitting the road to see his family this year. We usually bring some food along, though his family really does a lot to accommodate us. We haven’t decided what we’re having yet (I know, it’s tomorrow!), so I need to go to the store ASAP and see what I can grab! I’m kind of afraid of the mobs, though!

    Lisa – Yes, that’s the one I have! It’s sort of difficult to see in that picture. They come in two sizes, and I linked to the larger size. I bought the bigger one to do things like cabbage. It’s much less complicated to use than other mandolines and the blade is really sharp. The downsides: the blade will rust if you don’t dry it right away, the safety guard is a joke, and the blade is set by screws on the bottom that can be hard align evenly. It does store flat and it’s easy to clean, overall I’m happy with my purchase!

    Thanks for answering the EB question, Alex!

  9. Mike

    We’ve been making Alice Waters’ Sweet Potato recipe for years (baked whole with lime and cilantro) it’s so yummy. And this sounds even better with the crispy candy syrup. Yummy. This is a must try.

    Have a happy Thanksgiving!!!

  10. Cathie

    These look fantastic. I love lime and I never would have thought of putting on sweet potatoes like this. I’ve already planned for tomorrow, but I’ll make these next week. Thanks for sharing!

  11. Lisa

    It’s not too late to add to our Thanksgiving meal, so thank you! My memories of sweet potatoes are of the brown sugared and marshmallowed variety. This dish looks *much* more to my liking, and I bet the lime/cilantro flavoring will please the palates of our Mexican guests.

  12. Kerry

    Yum, these were DELICIOUS! I made them to go with our Thanksgiving meal and they may just have been my favorite thing. You were right about the lime, too. I am not a huge lime fan but it was very complimentary in this dish.

  13. Aly

    Made these last night, and they were divine! Thanks for helping me use up leftover sweet potatos from Thanksgiving – this dish was really delicious! I served it alongside a spinach salad for a complete meal.

  14. lonevegan

    This recipe was FANTASTIC!!! I made it last week for my parents and we all loved it, so I’m making it tomorrow to bring to my relatives’ house on Christmas. Thank you!!

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  19. melody

    looks and smells great…..preparing it now for our thanksgiving…. BUT….I am assuming it bakes at 350? I could not find the temp on your recipe….

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