Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 servings
Planning to throw a Mexican-themed dinner? Then, these sweet and spicy Mexican roasted sweet potatoes are the perfect side to make. Made with pantry ingredients, you can throw this together in just thirty-five minutes!
These perfectly flavoured and roasted sweet potatoes are easy to whip up, healthy, delicious, vegetarian, paleo, and gluten-free. A blast all the way! I suggest making a bunch because these roasted sweet potatoes go so well with breakfasts, salads, and tacos, too.
INGREDIENTS
3 medium or 2 large sweet potatoes
3 tbsp avocado oil or olive oil
1 tsp chilli powder
pinch of chilli flakes (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp sea salt
black pepper – to taste
about 1 tbsp honey
Garnishes:
lime
cilantro
chilli flakes
pumpkin seeds
thinly sliced red onion
HOW TO MAKE SWEET AND SPICY MEXICAN ROASTED SWEET POTATOES
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Wash the sweet potatoes and slice into around half an inch thick equal-sized rounds.
Step 3: In oil, chilli powder, garlic powder, onion powder, cumin, sea salt, and black pepper mixture, toss the sweet potatoes.
Step 4: On a sheet pan, place the sweet potatoes flat side down. Roast in the preheated oven for about 22 to 26 minutes, flipping halfway through, until tender and caramelized on all sides.
Step 5: When done, drizzle with a tbsp honer and top with your favourite Mexican garnishes such as cilantro, lime, and extra chilli flakes.
NOTES:
Make sure to slice the sweet potatoes into equal-sized pieces as possible to ensure that they cook evenly.
You can leave the skin on if using organic sweet potatoes. Peel the skin if using not organic.
I love the lime, cilantro, pumpkin seeds, or thinly sliced red onion garnishes. Feel free to use your favourite.
These sweet potatoes are a great meal prep. Enjoy these roasted sweet potatoes with a big salad, in a hearty breakfast bowl, rice, beans, and salsa.
Nutrition Facts:
Serves: 4, Serving Size: 3/4 cup
Calories Per Serving: 170 |Total Fat 10.7g 14% | Sodium 346.9mg 15% | Dietary Fiber 2.3g 8% | Protein 1.3g 3% | Vitamin C 1.7mg 2% | Iron 0.8mg 4% | Potassium 249.2mg 5% | Phosphorus 36.9mg 3% | Riboflavin (B2) 0mg 4% | Vitamin B6 0.2mg 9% | Vitamin E 0.4mg 3% | Cholesterol 0mg 0% | Total Carbohydrate 18.5g 7% | Sugars 7.1g | Vitamin A 471.1µg 52% | Calcium 26.8mg 2% | Magnesium 19.2mg 5% | Zinc 0.3mg 2% | Thiamin (B1) 0.1m 5% | Niacin (B3) 0.5mg 3% | Folic Acid (B9) 7.9µg 2% | Vitamin K 2.1µg 3%
Ingredients
- 3 medium or 2 large sweet potatoes
- 3 tbsp avocado oil or olive oil
- 1 tsp chilli powder
- pinch of chilli flakes (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp sea salt
- black pepper – to taste
- about 1 tbsp honey
- Garnishes:
- lime
- cilantro
- chilli flakes
- pumpkin seeds
- thinly sliced red onion
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: Wash the sweet potatoes and slice into around half an inch thick equal-sized rounds.
Step 3: In oil, chilli powder, garlic powder, onion powder, cumin, sea salt, and black pepper mixture, toss the sweet potatoes.
Step 4: On a sheet pan, place the sweet potatoes flat side down. Roast in the preheated oven for about 22 to 26 minutes, flipping halfway through, until tender and caramelized on all sides.
Step 5: When done, drizzle with a tbsp honer and top with your favourite Mexican garnishes such as cilantro, lime, and extra chilli flakes.
Notes
Make sure to slice the sweet potatoes into equal-sized pieces as possible to ensure that they cook evenly. You can leave the skin on if using organic sweet potatoes. Peel the skin if using not organic. I love the lime, cilantro, pumpkin seeds, or thinly sliced red onion garnishes. Feel free to use your favourite. These sweet potatoes are a great meal prep. Enjoy these roasted sweet potatoes with a big salad, in a hearty breakfast bowl, rice, beans, and salsa.
