Mexican Sweet Potatoes

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These Mexican roasted sweet potatoes are tossed with warm spices and finished with hot honey, cotija and pepitas for an easy, flavor-packed side. They’re tender with caramelized edges and seriously so good.

Prep Time5

Cook Time35

Total Time40

Course: Side

Cuisine: American, Mexican

Diet: Gluten Free, Vegetarian

Servings:

Author: Brittany Mullins

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