Delicious cubes of sweet potato, coated in spices, garlic and lime juice and roasted in the oven for just 20 minutes, these Mexican Roasted Sweet Potato Cubes make a delicious side dish for tacos, fajitas and BBQs.
I absolutely adore roasted sweet potatoes – they are one of my favourite side dishes, simple to make, totally delicious and an all round crowd pleaser (my little boy in particular just loves them – he can smell when I’m cooking them and keeps asking me – when’s it going to be dinner Mummy? And there’s a lot of waiting when Mummy also has to take photos – poor boy!)
Actually I used to make these into chip shapes and call them sweet potato wedges or sweet potato chips, but now I prefer to make them cube shaped as it’s even easier and you get a better spice to sweet potato ratio!! I also don’t peel them, which not only makes the prep easier, but also means they are better for you, as much of the nutrition is in the skin.
I was originally inspired to make my roasted sweet potatoes cube shaped on my trip to Wahaca back in October. The sweet potato cubes were one of my favourite parts of the meal. That meal had a big impression on me and went on to inspire me to make these delicious Turkey, Sweet Potato and Black Bean Tacos (you can make them with chicken, if you prefer) and these gorgeous Lamb Tacos with Pomegranate, Avocado and Feta.
In the past I have often made my roasted sweet potato cubes/wedges/fries with just a couple of spices – maybe some paprika or some cumin. But I began to wonder if they would taste good with a fajita style Mexican spice mix…I pulled up my Homemade Chicken Fajitas recipe for inspiration, and adapted the marinade I had created for the chicken fajitas into a Mexican inspired spice mix to coat the sweet potato cubes…it’s a simple but tasty mix of paprika, cumin, chilli flakes, lime and garlic, plus some olive oil.
The spice mix itself is delicious, but smother it on little cubes of sweet potato and roast in a hot oven for 20 minutes and you have yourself something rather wonderful!
Don’t worry about them getting a little dark – that is just the colour the spice mix goes when it’s roasted – your sweet potatoes won’t taste burnt, just a touch on the smoky side – as if they’ve been on the barbecue!
And speaking of barbecues…these would go brilliantly with all kinds of BBQ food…when I made these last week, I served them with Greek Style Lamb Kebabs and my Easy No Mayo Coleslaw – such a simple meal, but totally delicious. Alternatively these gorgeous sweet potato cubes would be a great side dish to all kinds of Mexican style food, such as tacos, fajitas, chilli con carne etc.
Mexican Roasted Sweet Potato Cubes
- 2 teaspoons cumin
- 2 teaspoons paprika ideally smoked
- 1 teaspoon chilli flakes
- 1 teaspoon salt
- 2 cloves garlic crushed or grated
- 3 tablespoons olive oil
- Juice of 1 lime
- 1 large sweet potato chopped into 1cm cubes (ish!)
Preheat your oven to 200C.
Mix together the cumin, paprika, chilli, salt, garlic, olive oil and lime juice in a large bowl.
Add the cubes of sweet potato and stir to coat thoroughly. (Or use your hands!)
Place the sweet potato cubes on a large non-stick baking tray, ensuring the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer.
Roast in the oven for 20 minutes.
NotesIt’s crucial to ensure the sweet potato cubes are spread out well over the baking sheet - if they are touching each other too much or piled on top of each other they will steam rather than roast…which won’t be half so nice!
I have found that if you use a good non stick baking sheet, the cubes don’t need turning throughout their cooking time, but if you are at all worried do give them a check after 10 minutes and turn them if you think necessary.
Love Mexican Food? Check out my collection of Easy Peasy Mexican Inspired Recipes
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