Baked Sweet Potato with Lime and Cilantro

This is a recipe from Chef Carolyn Akens.

The Sweet Potato

The sweet potato is good for the eliminative system, but a little more difficult to digest than the white potato.  It contains a a lot of vitamin A and is a good source of niacin.

The Lime

Limes are good for the relief of arthritis because they have such a high vitamin C content.  Limes are one of the most alkalizing foods.


Cilantro is a herb, referred to as Chinese parsley.  It has anti-inflammatory benefits and is known to help remove heavy metals.  It is  a good source of magnesium and iron.

Sweet Potato with Lime and Cilantro

Yield:  4 Servings

4 sweet potatoes
2-3 limes
1/4 bunch of cilantro
1/8 teaspoon Himalayan Pink or Celtic Salt
Coconut oil


1.  Wash sweet potatoes and bake them whole, in their skins, at 375 degrees until tender, about 40 minutes.

2.  Wash and chop cilantro leaves.

3.  When sweet potatoes are done, slit open skin and place on serving plate.  Season with salt, a dollop of coconut oil.

4.  If you like, then squeeze fresh lime juice over, and shower with cilantro leaves.



Information Source:  Foods that Heal

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About the Author

As a world-renowned raw food educator, Carolyn has trained and coached raw food chefs, raw food instructors and raw pastry chefs locally, nationally, and internationally. Carolyn was mentioned in Jordan Rubin’s book, and has been featured in local and national magazines. Visit for your ”Top Three Reports…How to Revitalize Your Health”

2 Enlightened Replies

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  1. Dang, this sounds delicious and easy to make. I just learned that Miele has a steam oven that cooks veggies in a way to keep in the nutrients, so now I’m hot on the trail for one. This recipe would be one of my first to try. Yummy

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