These roasted sweet potatoes are a delicious combination of sweet, spicy, and savory flavors, perfect for a side dish or snack. With bold Mexican spices, they’re an easy way to elevate any meal. Roasted to crispy perfection, these sweet potatoes are a crowd-pleaser, whether you’re serving them with dinner or enjoying them on their own.
Ingredients
4 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro, chopped
1/4 cup crumbled feta or cotija cheese (optional)
1 tablespoon chopped red onion (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper until evenly coated.
Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper or a silicone mat.
Roast the sweet potatoes in the oven for 25-30 minutes, flipping them halfway through, until they’re tender and lightly browned.
Once out of the oven, drizzle the roasted sweet potatoes with fresh lime juice and sprinkle with cilantro, feta (if using), and red onion.
Serve warm and enjoy!
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Storage/Reheating
To store any leftovers, I recommend placing them in an airtight container in the fridge for up to 3-4 days. When ready to enjoy, simply reheat in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. For a quicker option, you can reheat them in the microwave for 1-2 minutes, but I find that the oven helps to keep them crispy.
FAQs
Can I make these sweet potatoes ahead of time?
Yes! You can prep the sweet potatoes ahead of time and store them in the fridge before roasting. Simply follow the directions, roast, and then reheat as needed.
Can I make these without the optional toppings like feta or red onion?
Absolutely! The roasted sweet potatoes are delicious on their own, and the toppings are completely optional. If you prefer to keep it simple, they still pack tons of flavor from the spices.
Can I use other vegetables in this recipe?
Yes! You can easily swap the sweet potatoes for other root vegetables like butternut squash, carrots, or even parsnips. Just adjust the cooking time as needed based on the vegetable you choose.
Can I adjust the spice level?
Of course! If you prefer a milder version, reduce or eliminate the cayenne pepper and adjust the chili powder to your liking. For a spicier kick, you can add extra cayenne or even a pinch of hot sauce after roasting.
Is this recipe vegan?
Yes, the recipe is naturally vegan if you skip the optional feta or cotija cheese topping. The roasted sweet potatoes are packed with flavor from the spices and lime, making it a tasty plant-based dish.
Conclusion
These Sweet and Spicy Mexican Roasted Sweet Potatoes are a simple yet flavorful way to enjoy a healthy, satisfying dish. With the perfect balance of heat, sweetness, and savory elements, this recipe is great as a side, snack, or part of any meal. Easy to make, full of vibrant flavors, and sure to please a crowd — it’s a must-try recipe for any occasion!
Recipe:
Print
Sweet and Spicy Mexican Roasted Sweet Potatoes
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
These roasted sweet potatoes are a delicious combination of sweet, spicy, and savory flavors, perfect for a side dish or snack. Roasted to crispy perfection with bold Mexican spices, they’re a crowd-pleaser, ideal for any meal or enjoyed on their own.
Ingredients
4 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro, chopped
1/4 cup crumbled feta or cotija cheese (optional)
1 tablespoon chopped red onion (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper or a silicone mat.
- Roast the sweet potatoes in the oven for 25-30 minutes, flipping them halfway through, until they’re tender and lightly browned.
- Once out of the oven, drizzle the roasted sweet potatoes with fresh lime juice and sprinkle with cilantro, feta (if using), and red onion.
- Serve warm and enjoy!
Notes
To store leftovers, place them in an airtight container in the fridge for up to 3-4 days.
Reheat in the oven at 350°F (175°C) for 10-15 minutes for best results.
This recipe can be prepped ahead of time and stored in the fridge before roasting.
Adjust the spice level by modifying the cayenne pepper and chili powder as desired.
Vegan option: Skip the feta or cotija cheese topping to keep it plant-based.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
