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
