Roasted Mexican Sweet Potatoes (Camote Rostizado)
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These roasted Mexican sweet potatoes are tender with caramelized edges, tossed with warm spices and finished with hot honey, cotija and crunchy pepitas for a bold, flavor-packed side.
These Mexican roasted sweet potatoes were inspired by a local RVA restaurant, Conejo. Every time Isaac and I go, we always order a side of their Camote Rostizado (roasted sweet potatoes). They’re perfectly roasted with warm spices and topped with the perfect balance of sweet and spicy hot honey and salty queso fresco.
Given my love for sweet potatoes, I knew I had to try recreating this recipe at home. I even asked our server one time if they could share the recipe with me! They weren’t able to share the full recipe, but they did give me some tips on how they prepare the dish.
This version I’m sharing today is super simple but hits all the same flavors. The edges get golden and caramelized, the spices add warmth and the hot honey brings a sweet kick at the end. It’s the kind of side that easily steals the show and pairs perfectly with meals like my sheet pan chicken fajitas or ground beef tacos.
Table of Contents
Why I Love These Roasted Mexican Sweet Potatoes
- Flavor-packed: The warm spices, sweet heat from the hot honey and salty cotija create the perfect sweet, savory and slightly spicy combo.
- Caramelized edges, tender center: Roasting at a high temp gives you golden, caramelized edges with soft, tender insides.
- Easy side for any meal: These pair perfectly with Mexican-inspired dishes like ground beef tacos and chicken fajitas or simple proteins like grilled chicken breast or air fryer salmon.
Ingredients Needed
- sweet potatoes – cut into small cubes so they roast evenly and get those golden, caramelized edges. You can peel them or leave the skin on.
- spices – a mix of cumin, coriander, smoked paprika, garlic powder, onion powder and salt that brings a warm, smoky flavor to the potatoes.
- hot honey – adds that sweet heat at the end and melts into the potatoes while they’re still warm. My favorite brand is Mike’s hot honey, but you can easily make your own hot honey by adding 1/4-1/2 teaspoon red pepper flakes to 1 Tablespoon of honey.
- pepitas – also known as pumpkin seeds. These add a crunchy texture that pairs really well with the soft roasted potatoes.
- cotija cheese – salty and crumbly, which balances the sweetness from the honey. Feel free to swap in feta if that’s what you have on hand, or skip the cheese entirely to make this recipe dairy-free.
Find the full ingredient list with measurements in the recipe card below.
How to Make Roasted Mexican Sweet Potatoes
Step 1: Add the sweet potatoes to a bowl and toss with oil and spices until evenly coated.
Step 2: Spread on a sheet pan and roast until tender with crispy edges. Drizzle with hot honey while warm, then top with cotija, pepitas and cilantro before serving.
Brittany’s Recipe Tips
- Cut the potatoes evenly: Aim for ¾–1 inch cubes so everything cooks at the same rate. If some pieces are bigger, they’ll stay firm while the smaller ones overcook.
- Don’t overcrowd the pan: Spread the potatoes out in a single layer with space between them. If they’re too close together, they’ll steam instead of getting those golden, crispy edges.
- Roast at high heat: 425°F is key here. Lower temps won’t give you the same caramelization.
How to Store Leftovers
If you have leftovers let the sweet potatoes cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer at 375°F until warmed through and slightly crisp again. The microwave works, but the edges will be softer.
Frequently Asked Questions
This usually happens if the pan is overcrowded or the oven temperature is too low. Make sure the potatoes are spaced out and roast at 425°F for the best results.
These roasted Mexican sweet potatoes are super versatile. You can serve them as a simple side with ground turkey tacos, chicken tacos, sheet pan shrimp fajitas or your favorite protein like grilled chicken or fish. They also work great in bowl meals like this chicken protein bowl or sweet potato beef cottage cheese bowl. You can even pair them with eggs for a savory breakfast or brunch option.
You can use regular honey plus a pinch of chili flakes or cayenne for a similar sweet and spicy flavor. Maple syrup also works if you want a slightly different sweetness.
More Mexican Inspired Recipes to Try
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Mexican Sweet Potatoes
Ingredients
- 2 lbs sweet potatoes, peeled or scrubbed and cubed (¾–1 inch) – we did 3 medium sweet potatoes
- 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
- 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 to 425°F and line a large baking sheet with parchment paper.
- In a mixing bowl toss the sweet potato cubes with olive oil, cumin, coriander, paprika, garlic powder, onion powder and salt until evenly coated.2 lbs sweet potatoes, 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
- Spread the potatoes in a single layer on prepared sheet pan, leaving space between pieces. Roast for 30–35 minutes, flipping once around the 20-minute mark, until tender with browned edges.
- Remove from the oven, drizzle with honey and toss gently while warm so it melts and coats the potatoes.1 Tablespoon hot honey
- Transfer to a serving dish and top with pumpkin seeds, cotija cheese and cilantro if using.¼ cup roasted pumpkin seeds, ¼ cup crumbled cotija cheese, Fresh cilantro
Notes
- Cut the potatoes evenly: Aim for ¾–1 inch cubes so they cook at the same rate and get tender inside with crispy edges.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to bring back some crispiness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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