Description
This flavorful recipe for Mexican Sweet Potatoes features roasted sweet potato cubes tossed with a vibrant blend of spices including cumin, coriander, smoked paprika, garlic and onion powders. Roasting them to tender perfection brings out their natural sweetness, which is enhanced by a drizzle of hot honey. The dish is finished with crunchy roasted pumpkin seeds, salty crumbled cotija cheese, and fresh cilantro for a deliciously balanced side or vegetarian main course, perfect for adding a touch of Mexican-inspired flair to any meal.
Ingredients
Sweet Potatoes
- 2 lbs sweet potatoes (peeled or scrubbed and cubed, ¾–1 inch)
Seasonings and Oil
- 2 Tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, plus more to taste
Toppings
- 1 Tablespoon hot honey, plus more for serving if desired
- ¼ cup roasted pumpkin seeds (pepitas)
- ¼ cup crumbled cotija cheese
- Fresh cilantro for topping
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Toss the sweet potatoes: In a large mixing bowl, combine the cubed sweet potatoes with olive oil, ground cumin, coriander, smoked paprika, garlic powder, onion powder, and salt. Toss thoroughly until the potatoes are evenly coated with the spice mixture.
- Roast the sweet potatoes: Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet, ensuring they have space between them for even roasting. Roast in the preheated oven for 30–35 minutes, flipping the pieces once around the 20-minute mark, until the potatoes are tender inside and have nicely browned edges.
- Drizzle with hot honey: Remove the baking sheet from the oven and immediately drizzle the warm sweet potatoes with hot honey. Toss gently while the potatoes are still warm so the honey melts and coats each piece, adding a sweet and spicy glaze.
- Serve with toppings: Transfer the glazed sweet potatoes to a serving dish. Top with roasted pumpkin seeds for crunch, crumbled cotija cheese for a salty contrast, and fresh cilantro for a bright, herbal finish. Serve warm.
Notes
- Use fresh sweet potatoes for the best texture and flavor; medium-sized work best for even cooking.
- The hot honey adds a wonderful sweet heat, but adjust the quantity or omit if you prefer less spice.
- Pepitas add a nice crunch, but you can substitute with toasted pumpkin seeds or chopped nuts if preferred.
- To make this dish vegan, omit the cotija cheese or substitute with a vegan cheese alternative.
- Ensure sweet potato cubes are cut uniformly for even roasting.
