If there’s a sweet potato fan club out there, we’d like to join. The tuber is versatile, healthy and as close as we’ll get to eating candy for dinner. This recipe for roasted sweet potatoes with sriracha and lime—from Amanda Frederickson’s cookbook Simple Beautiful Food—could work as a side dish, a base for meal prep or a light dinner (served with a yoghurt sauce and roasted chickpeas, perhaps).

“The exact roasting time for the sweet potatoes will vary depending on their thickness,” Frederickson writes. And if the sriracha doesn’t seem hot enough, you can add more at the end. “But, be warned,” she says. “The sriracha heat builds over time.”

Sriracha Roasted Sweet Potatoes

Ingredients

¼ cup coconut oil, melted

2 tsp kosher salt

2 tsp sriracha, plus more as needed

1½ pounds sweet potatoes, cut into 1-inch chunks

zest and juice of one lime

coarsely chopped fresh cilantro, for serving

Methods

Preheat the oven to 425°F.

In a large bowl, whisk together the coconut oil, lime juice (save the zest for garnish), salt and sriracha.

Toss the sweet potatoes in the mixture. Roast in a single layer on two sheet pans until fork-tender, 35 to 45 minutes, tossing occasionally and rotating the pans halfway through.

Transfer the roasted sweet potatoes to a serving platter. Top with the lime zest and a handful of coarsely chopped fresh cilantro. Serve immediately.