These Mexican Roasted Sweet Potato Cubes are a delicious side dish for tacos, fajitas, and BBQs. They’re coated in spices like cayenne pepper that give them an amazing flavor you won’t want to miss out on!
This baked sweet potato recipe is perfect for the whole family, they are the perfect combination of tender and crispness. Sweet potatoes are a great source of fiber, minerals, and vitamins and are high in antioxidants.
There are many ways that you can cook Mexican sweet potatoes. I like mine cut up in cubes and without the sweet potato skins. As this is a vegan recipe, I will also not include any cheese.
Ingredients for Mexican sweet potatoes recipe
- 2 large sweet potatoes
- 2 tablespoons of olive oil (you can substitute with vegetable oil)
- 1 teaspoon of ground pepper
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground oregano
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of chilli flakes
- 1 tablespoon of salt
Mexican sweet potatoes recipe
Preheat your oven to 425 degrees F.
Peel and wash the sweet potatoes. Then cut them into 1-inch cubes.
Add the Mexican spices: smoked paprika, chili flakes, olive oil, garlic powder, cumin, oregano, and lime juice into a medium bowl and mix them together.
Stir in the sweet potato cubes, and make sure they are thoroughly coated. I like to use my hand for this.
Spread the sweet potato cubes onto a non-stick baking tray and roast in the oven for 20 – 25 minutes.
Alternative Mexican sweet potato recipes
Mexican sweet potatoes can be prepared in many different ways. Here is another one of my favorites.
Vegan Mexican sweet potato skins
These Mexican sweet potato skins are loaded with colorful roasted vegetables, protein-loaded beans, sweet corn, and vegan cheese. You will need the following ingredients:
- 3 large sweet potatoes
- 1 tablespoon of coconut oil
- 2 crushed garlic cloves
- 1/2 a finely chopped red sweet pepper
- 1 small can (14 oz) of black beans (rinsed and drained)
- 1 small can (14 oz) of sweet corn
- 1 cup of shredded non-dairy cheese
- Salt and pepper to taste
Roast your sweet potatoes in a preheated oven at 430 degrees F (220 degrees C) for 45 minutes, until they are tender.
While you wait for the sweet potatoes to roast, add the coconut oil to a frying pan on medium heat and sauté the sweet peppers and onions for about 5 minutes, add in the garlic and cook for another minute, then season with the salt and pepper. Remove from the heat and set aside.
When the sweet potatoes are tender, remove them from the oven and let them cool for a couple of minutes. Then cut them in half, and remove the flesh with a tablespoon – make sure a thin layer of flesh is left in the skins.
Add the sweet potato flesh to the roasted vegetable mixture, black beans, and sweet corn, and mix the whole lot together. Scoop this filling back into the sweet potato skins and sprinkle with a little non-dairy cheese.
Put back into the oven for a further 10 minutes, up until the vegan cheese is melted.
Equipment needed for Mexican sweet potatoes
Medium-sized bowl for mixing the Mexican seasoning and sweet potatoes.
Baking tray for roasting the sweet potatoes.
If you want to add a little extra sweetness to your sweet potato dish, add 1/4 cup of brown sugar.
Leave out the chili flakes if you can’t stand the heat!
You can use the same Mexican spices (smoked paprika, chili flakes, olive oil, oregano, garlic powder, and cumin) for seasoning beef, chicken, or pork.
To ensure even cooking, it’s important that you spread out your sweet potato cubes well over the baking sheet. If they are touching or piled on top of each other they will steam rather than roast.