Lime-Agave Glazed Sweet Potatoes

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It’s hot. No, no, no, it’s cold. This dish is a nod to cold mornings and hot afternoons. It’s a dedication to the irony of fall–beautiful colors that represent the death of this cycle in preparation for demure little buds that will peak in just a few months, crisp and sweltering in the same day, the end of summer foods and the beginning of autumn yum yums. The tart lime and sweet agave cling to summer, while the thin slices of potato remind us that colder times are on the horizon. In honor of the toughest season to dress for ;), I offer you these lime-agave glazed sweet potatoes! Happy Hump Day! 😀

Lime-Agave Glazed Sweet Potatoes

(Printable Recipe)

(Adapted from Vegan Yum Yum)


2 sweet potatoes–washed, sliced thinly

1 tablespoon Earth Balance

1 teaspoon olive oil

2-4 tablespoons agave

1/4 teaspoon salt

1/2 teaspoon ginger powder

juice from 1 lime (save zest as well)

black pepper

herbs for garnish (I used parsley)


*Preheat oven to 400 degrees F. Prepare potatoes and layer into a baking dish. Whisk olive oil, agave, salt, ginger powder, lime juice and black pepper. Pour over potatoes.


*Dot Earth Balance on top of potatoes. Cover with foil. Bake ~30 minutes. Remove foil and bake for ~10-15 minutes. Serve warm with lime zest to taste and fresh herbs.



Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. These look delicious!

  2. This looks delicious and the presentation is simply beautiful. Simple beauty… The theme for my winter! Thanks for the inspiration!

  3. Yes, I agree, winters were tough …. difficult to find great clothes for winter. I lived in the Great White North (Canada) for almost 30 years! Liked your preamble to your sweet potato dish.

  4. Simplicity at its best! Love the addition of ginger and black pepper in it…

  5. I’m going through a bit of a sweet potato phase at the moment so delighted to have this unusual recipe to try. Hope you are having a great weekend!