Mexican Roasted Sweet Potato Cubes Recipes

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MEXICAN ROASTED SWEET POTATO CUBES



Mexican Roasted Sweet Potato Cubes image

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.

Provided by Eb Gargano

Categories     Side Dish

Time 25m

Number Of Ingredients 8

2 teaspoons cumin
2 teaspoons smoked paprika
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 ((roughly 500-700g / 1-1.5lb) chopped into 1cm/½inch cubes (ish!))

Steps:

  • Preheat your oven to 220C / 200C / gas mark 7 / 425F.
  • 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.

Nutrition Facts : Calories 214 kcal, Carbohydrate 28 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 661 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

MEXICAN-INSPIRED SWEET POTATO HASH



Mexican-Inspired Sweet Potato Hash image

This is a hearty sweet potato hash side dish. I serve it with tacos, but it goes well with most meats.

Provided by Tsstyeh

Time 50m

Yield 6

Number Of Ingredients 12

4 tablespoons olive oil, or more as needed
2 medium sweet potatoes, diced
3 medium carrots, diced
1 medium red bell pepper, diced
½ medium sweet onion, diced
1 clove garlic, minced
1 cup canned black beans
1 cup frozen corn, thawed
½ teaspoon ground cinnamon
½ teaspoon ground dried chipotle pepper
½ teaspoon smoked paprika
½ teaspoon ground cumin

Steps:

  • Heat 4 tablespoons olive oil in a skillet over medium heat. Add sweet potatoes, carrots, bell pepper, and onion; cook, stirring occasionally, until tender, about 20 minutes. Add garlic and continue cooking until vegetables have accumulated browned bits on them, about 5 minutes more.
  • Stir black beans, corn, cinnamon, chipotle pepper, paprika, and cumin into the skillet. Mix thoroughly and reduce heat to medium-low, adding another tablespoon olive oil if mixture is dry. Cook for another 5 minutes before serving.

Nutrition Facts : Calories 229.8 calories, Carbohydrate 33 g, Fat 9.6 g, Fiber 7.3 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 218.9 mg, Sugar 6.7 g

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