These Mexican sweet potatoes are tossed in a homemade spice mix and roasted to give them a charred flavor.
And while sweet potatoes can often be uses as the main course, this dish is really the perfect side for whatever you're craving.
Why This Recipe Works
- Easy - Just toss the ingredients on a baking sheet, and let the oven do the work.
- Flavorful - When roasted, the spice mixture on the sweet potatoes gives it a smoky flavor.
- Versatile - It goes well with any meal - from smoked chicken breast to carne asada tacos to enchiladas con carne.
- Sweet Potatoes - I personally like to cut them into cubes but you can also slice into discs or wedges. Russet potatoes can be used as well.
- Olive Oil - Adds some necessary fat and helps coat the spice mixture to the sweet potatoes. You can use a flavorless oil like vegetable or canola oil as well.
- Spice Mixture - I like to make my own seasoning as it comprises spices I always have in the pantry, but you can use store-bought fajita or taco seasoning if you prefer.
- Lime/Cilantro - Adds a bit of acid/freshness to the dish.
Like any recipe, you can add other ingredients to kick it up a notch. Some variations include:
- Heat - These Mexican sweet potatoes are not very spicy. You can add some cayenne pepper or crushed red pepper flakes for a little extra heat. Just do it in ¼ teaspoon increments.
- Sweet - Mix in a tablespoon of brown sugar if you like a spicy/sweet flavor combo.
- Cheese - Let's be honest cheese makes everything better. Add 1 cup of pepper jack cheese with 2 minutes left so it melts into the sweet potatoes.
Please note full ingredient list and instructions can be found in recipe card below.
Toss the sweet potatoes in the olive oil and spice mixture. Evenly spread on a baking sheet and bake at 425°F for 20 minutes.
Sprinkle the lime juice and cilantro over top and serve.
Yes. You can russet potatoes and even butternut squash. However keep in mind the baking time mind change as the density is different for each of these. Also, for me personally, I just love the flavor of sweet potatoes.
Yes. While I like the flavor of the homemade seasoning a store-bought fajita or taco seasoning works too. You'll want to use 1 ½ packets.
You know it's cooked when you can pierce easily with a fork or knife.
You can store in an airtight container for up to 3 days in the fridge or 3 months in the freezer.
To reheat, place the sweet potatoes in a baking sheet at 300°F for 10 minutes or microwave.
Benefits of Sweet Potatoes
Sweet potatoes are super popular these days and there is good reason for it. Some of the health benefits of sweet potatoes include:
- Great source of fiber, vitamins and minerals.
- Promotes gut health.
- Regulates blood pressure and sugar levels.
- Helps with keeping healthy vision.
- May improve brain function.
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Baking sheet - Helps roast everything in an even manner.
- Spatula - Flips the sweet potatoes so they get roasted on both sides.
Pro Tips/Recipe Notes
- For easier cleanup, just place everything on some parchment paper.
- Cooked sweet potatoes should have a fork easily pierce through it.
- Speaking of doneness, you want to try to have similar cubed sweet potatoes so they all cook in about the same amount of time.
- Don't overcrowd the pan or the sweet potatoes will steam instead of getting charred.
Other Side Dish Recipes
If you’ve tried these Mexican sweet potatoes or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Mexican Sweet Potatoes
- 1 ½ lbs sweet potatoes, diced into ½ inch cubes
- 3 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 lime, juiced
- 2 tablespoon fresh cilantro, chopped
- Preheat oven to 425°F. In medium bowl, add the sweet potatoes, olive oil, chili powder, cumin, paprika, garlic powder, salt and black pepper and mix until well coated.
- Line a baking sheet with parchment paper and add the sweet potatoes, spreading out in an even layer. Bake for 20 minutes, tossing halfway through.
- Remove from oven and add the lime juice and cilantro.