Mexican-style Roasted Sweet Potatoes
These Mexican-Style Roasted Sweet Potatoes make a flavorful and nutritious side dish. Coated in a zesty blend of spices, these sweet potatoes are roasted to perfection, providing a delightful balance of sweetness and savory flavor.
Equipment
- 1 oven
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 measuring spoons
- 1 cutting board
- 1 large spatula
Ingredients
- 4 medium sweet potatoes About 2 lbs.
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- to taste fresh cilantro For garnish.
- to serve lime wedges For serving.
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Wash and peel the sweet potatoes. Cut them into 1-inch cubes and place them in a large mixing bowl.
- In a small bowl, mix together the olive oil, smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper.
- Pour the spice mixture over the sweet potatoes and toss until all pieces are evenly coated.
- Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded.
- Roast in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and golden brown, stirring halfway through.
- Once done, remove from the oven and let cool for a couple of minutes. Transfer to a serving dish.
- Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.
Notes
You can adjust the spice levels by adding more or less chili powder based on your preference.
These roasted sweet potatoes can be served warm or at room temperature and make a great topping for salads or grain bowls.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.