This roasted sweet potato recipe is a dish you can make not only with Mexican food but anytime.
Our recipe includes a variety of spices and flavorings and a little heat. Feel free to adjust this part according to your taste.
We will be roasting this recipe in olive oil which gives the potatoes a delicate carmelized flavor.?
When they are almost done we will brush them with our honey-lime glaze and sprinkle with fresh cilantro.
When selecting your potatoes, look for those on the small to medium size with no bruises or cracks. The real large ones tend to be more fibrous and not as sweet.
Some of the more common sweet potatoes you will find in the grocery store are Garnet, Jewel and Beauregard to name a few of the seven major varieties.
Did you know that the sweet potato is part of the morning glory family and not related to the yam?
Preheat oven to 425 F.
In a bowl toss the sweet potatoes with the olive oil. Using your fingers, sprinkle the chile powder over the potatoes. Stir and repeat the process. This will help spread the chile powder evenly over the potatoes.
Pour onto a baking sheet and spread them out. Use a rubber spatula to scrape out all the oil. The oil will help keep the potatoes from sticking. Salt to taste.
Bake for 20 minutes. Check the sweet potatoes after 10 minutes and turn them over.
If they start to stick, you can pour a drizzle of olive oil over them.
I love using the stoneware from Pampered Chef for this dish and any vegetable roasting recipe. Food usually doesn't stick and it's not made of teflon. Teflon and high temperatures are not a good idea.
This stoneware also does an excellent job of keeping your food warm after it's done cooking.
While you are roasting sweet potatoes, mix the glaze ingredients in a bowl with a whisk.
When the potaotes are done, brush on the glaze mixture and return to the oven for an additional 5 to 10 minutes.
Place in a serving dish and sprinkle the chopped cilantro over the roasted potatoes and serve.
Store your sweet potatoes in a cool, dry place between 55 to 60 degrees F. They will keep for up to one month.
Don't even think about storing them in the refrigerator. The inside will harden and their taste will be affected.
Rinse them only right before you plan to cook them. Once you cook them they will keep about 1 week in the refrigerator.
Here is a tip: This sweet potato recipe freezes well so make up a dish a head of time. When you are in a hurry or don't have enough time to cook, you'll just have to pop them out of the freezer and heat them up.
Sweet potatoes can be flavored with a number of other items such as pineapple, oranges, raisins, toasted walnuts, sunflower seeds or pecans.
Want to add some spicy hot to this recipe? Try substituting ancho chile powder or chipotle chiles.
Also good is cloves, nutmeg, ginger, maple syrup, rum, balsamic vinegar, or coconut.
So you see, sweet potatoes are very versitile and very good for you. Did I mention they are loaded with vitamin A, C and dietary fiber?
So the next time you are whipping up some Mexican fare, try this Mexican sweet potato recipe with some carne asada. and a margarita. ole.
I'm sure you will love the flavor.
Looking for more vegetable recipes?
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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California