Description
Mexican sweet potatoes dance with zesty spices, creating a culinary symphony of flavors. Roasted to golden perfection, this dish brings warmth and excitement to your plate, inviting you to savor the bold essence of Mexican cuisine.
Ingredients
Scale
Main Ingredients:
- 3 medium or 2 large sweet potatoes
Spices and Seasonings:
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon sea salt
- 1 pinch chili flakes (optional)
- Black pepper, to taste
Oil and Sweetener:
- 3 tablespoons olive oil
- 1 tablespoon honey
Garnishes:
- Lime
- Cilantro
- Chili flakes
- Pumpkin seeds
- 1 thinly sliced red onion
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper or a silicone mat to prevent sticking and ensure easy cleanup.
- Thoroughly wash the sweet potatoes and pat them dry with a clean kitchen towel, removing any dirt or debris from the surface.
- Slice the sweet potatoes into uniform, bite-sized cubes approximately 1-inch (2.5 centimeters) thick to guarantee even roasting and consistent texture.
- In a spacious mixing bowl, combine olive oil, chili powder, chili flakes, garlic powder, onion powder, cumin, sea salt, and freshly ground black pepper, whisking until the spices are completely integrated.
- Drizzle honey into the spice mixture, stirring gently to create a cohesive, glossy coating that will caramelize during roasting.
- Add the sweet potato cubes to the seasoning blend, tossing meticulously to ensure each piece is thoroughly and evenly coated with the spicy-sweet marinade.
- Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet, leaving ample space between pieces to promote optimal browning and prevent steaming.
- Roast in the preheated oven for 25-30 minutes, turning the cubes halfway through cooking to achieve a crispy exterior and tender interior.
- Once the sweet potatoes are golden brown and caramelized, remove from the oven and let rest for 2-3 minutes.
- Transfer to a serving platter and garnish with fresh lime juice, chopped cilantro, additional chili flakes, toasted pumpkin seeds, and thinly sliced red onion for added flavor and texture.
Notes
- Perfectly roast sweet potatoes by cutting them into uniform 1-inch cubes to ensure even cooking and crispy edges.
- Balance sweet and spicy flavors by adjusting chili powder and honey amounts according to personal heat tolerance.
- Toss sweet potatoes with spices and oil thoroughly to guarantee maximum flavor penetration and consistent seasoning.
- Use parchment paper or a non-stick baking sheet to prevent sticking and make cleanup easier after roasting.
- Customize garnishes based on preference, but fresh cilantro and lime juice add brightness that complements the warm spices beautifully.
- Store leftovers in an airtight container for up to 3-4 days, reheating in an oven to maintain crispness instead of microwave.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg