For me, sweet potatoes have only existed in two forms: as a “healthier” side for fries at restaurants, and pan-fried in butter and brown sugar as an indulgent holiday side dish.

When it comes to eating sweet potato as a pre-run snack, frying it or buttering it up makes zero sense. That would be what we call counterproductive.

In an effort to make something both nutritious and delicious, I decided to bring a tad of natural sweetness together with the warmth of chili powder, the smokiness of paprika, and the tartness of fresh lime.

  • 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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