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Baked Sweet Potatoes with Chili, Cumin, and Lime


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Rate this recipe 4.5/5 (4 Votes)


  • 4 large sweet potatoes, washed well
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 2 to 4 limes


Adapted from


Step 1

Scrub the skin of each sweet potato with a vegetable brush under running water. Pat dry. Use a fork to prick the skin of each potato--maybe 6 times.

In a small bowl, combine the dry spices.

Lay out a length of foil big enough to encompass one sweet potato. Put the potato in the middle of the foil, and rub 1/4 of the spice mixture on the potato skin. A bunch will fall off. That's okay.
Wrap the foil all around the sweet potato. Repeat for each of your potatoes.

Put them all into a large crockpot and cover. Cook on high for 6-8 hours. The potatoes are done when a knife inserts easily and the potato flesh is fluffy. Ours cooked for 6.5 hours.

Squeeze lime juice on before eating.

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