These Roasted Sweet Potatoes are tossed with a bright and fresh citrus dressing as well as cilantro, shallot, and chive. This is a simple yet flavorful vegan and paleo side dish!

A bowl of chunks of sweet Potato

Why Make Roasted Sweet Potato Recipe with Citrus

If you are searching for a way to make sweet potatoes more exciting, then this recipe is your answer! I got the recipe from a cookbook by Primal Palate. I adapted it very slightly and the results are more delicious than my wildest expectations!

There is something sublime about the coconut and lemon and sweet potato and cilantro. Somehow, the combination of these ingredients together is better than the sum of the parts.

It is great as a side dish for a any meal of the week, or to serve on special occasions. While the total time is just under an hour, the actual hands on time is only 15 minutes!

Bonus, it is free from grains, dairy or added sugars so if you are following the Whole30 diet or eat with a paleo lifestyle this recipe is compliant!

Ingredient Notes

sweet potatoes and other ingredients for this recipe

The Sweet Potatoes

Choose orange sweet potatoes for browned on the outside and creamy texture on the inside. If you like starchier potatoes, then try white sweet potatoes. You can read more about the different varieties in my Guide To Sweet Potatoes.

Coconut Oil

Over the years I have cooked less and less with coconut oil, but in the case of this recipe I think it makes all the difference in the final flavor of the dish. It gives it a Thai inspired flavor profile that is exotic tasting!

This recipe will work with avocado oil (or another high-heat cooking oil) but the flavor will not be as complex.

ingredients for the dressing in this recipe


For recipes that include zest I recommend buying organic citrus. Remember to zest your lemon before you cut it in half to juice it.

During citrus season, try to find Meyer lemons for this recipe. The fruity and floral flavor of them will pair well with the other flavors in the citrus dressing.

For another twist on this recipe try using lime juice and lime zest instead of the lemon.

How To Make This Recipe For Roasted Sweet Potatoes with Citrus Dressing

pouring oil over sweet potatoes, the sweet potatoes spread out on the sheet pan

Step 1: Toss the sweet potatoes with the melted coconut oil and 3/4 teaspoon salt in a large bowl.

Step 2: Spread the sweet potatoes out on a baking sheet and roast in the oven.

For best results, roast the sweet potatoes in the center of the oven and stir them regularly. Sweet potatoes are high in natural sugars, so they can burn easily. Continue roasting until the potatoes are fork tender and browned, 35 to 40 minutes total.

mixing the dressing and the sweet potatoes mixed with the dressing

Step 3: While the potatoes roast stir together the olive oil, lemon juice, shallot, chives and cilantro. Season with a pinch of salt and pepper to taste.

Step 4: Toss the roasted sweet potatoes with the dressing to coat.

side view of sweet potatoes with lemon and cilantro

FAQs and Expert Tips For This Recipe

Can this recipe be made ahead?

This recipe can be made three days ahead. The texture of the herbs will not be as fresh, but it will still taste yummy. Chill completely and store covered in the fridge. Reheat to serve. To do so, transfer them to a oven proof dish, cover and bake for 25 minutes at 350 F or until heated through.

Can this be served cold?

The texture of the coconut oil is unpleasant when it is chilled and I recommend this recipe served hot or room temperature. If you like to make this to serve chilled, simply use avocado oil or another high heat oil instead of the coconut oil.

Can I leave the skin on?

You can leave the skin on if you like to. It provides fiber. Keep in mind it will affect the creamy texture of this recipe.

The photos in this post are courtesy Aysegul Sanford of Foolproof Living.

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a close up of the Roasted sweet potatoes with citrus

Roasted Sweet Potatoes with Lemon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Katie Webster
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Diet: Vegan


These roasted sweet potatoes are tossed with a bright and fresh citrus dressing as well as cilantro, shallot, and chive. A simple yet flavorful side dish! This recipe is adapted from Primal Palate’s cookbook Make It Paleo II.


Units Scale

Roasted Potatoes

  • 3 large sweet potatoes, peeled and cut into 3/4-inch chunks (2.5 pounds)
  • 4 teaspoons coconut oil, melted
  • 3/4 teaspoon salt

Citrus Dressing

  • 1/2 medium shallot, minced
  • 1/4 cup fresh cilantro, chopped
  • 3 tablespoons extra- virgin olive oil
  • zest from 1/2 lemon
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh chives
  • pinch salt
  • freshly ground pepper to taste


  1. Make Potatoes: Preheat oven to 375ºF.
  2. Toss potatoes, coconut oil, 3/4 teaspoon salt in a large bowl.
  3. Spread out onto a large rimmed baking sheet, and transfer to the oven. Roast, stirring occasionally, until the potatoes are fork tender and browned, 35 to 40 minutes.
  4. Make Dressing: Meanwhile, whisk shallot, cilantro, olive oil, zest, lemon juice, chives, pinch salt and pepper in the bowl.
  5. Add hot roasted potatoes to the dressing and toss to coat. Serve hot or warm.


For best results, roast the sweet potatoes in the center of the oven and stir them regularly. Sweet potatoes are high in natural sugars, so they can burn easily. 

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 166
  • Sugar: 6 g
  • Sodium: 409 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 1.3 g

I originally shared this recipe on February 26th, 2015. I have updated the images and text today.