Sweet and Spicy Mexican Roasted Sweet Potatoes

Sweet and spicy Mexican roasted sweet potatoes! The perfect easy-to-make sweet potato side dish to pair with all of your Mexican themed dinners. Made with pantry friendly sweet potatoes, a few simple spices, a short blast in a hot oven, and a generous drizzle of sticky sweet honey. Easy, delicious, gluten free, paleo, and vegetarian!

The best Mexican roasted sweet potatoes

These sweet and spicy Mexican roasted sweet potatoes are THE new favorite side dish for taco night at our house.

So good, you’ll probably want to make some extra so that you have leftovers to add to your breakfasts, salads, and tacos allll week long. Wink, wink!

Roasting extra veggies to stash in the fridge for a later use is a favorite meal prep trick in my kitchen! SO easy to do, and it really pays off when you’re looking to throw together a quick meal later in the week.

I’m a big fan of classic roasted sweet potatoes, and sweet potato fries, but sometimes it’s fun to switch up a classic with a few different spices and *extras* like drizzled honey <– YES!

For this recipe we cut them into rounds, but you could use the same exact preparation and cut them into cubes or long wedge shape instead! If they’re cut into smaller pieces you’ll want to reduce the baking time slightly.

These sweet potatoes are:

• Sweet + Savory
• Easy to make
• Versatile
• Full of flavor
• Crave-worthy to the MAX!

How to make sweet and spicy Mexican roasted sweet potatoes

Here’s the step-by-step details

I think you’re going to find that these roasted sweet potato rounds could not be any easier to make!

Prep the sweet potatoes

• After you’ve washed them, cut sweet potatoes into them into equal sized pieces. I cut them into 1/2 inch thick rounds, but any shape or size will work as long as they’re roughly the same size. This makes sure that they cook evenly. Also important to keep in mind that the smaller you cut them, the faster they will cook, so the cooking time may need to be adjusted as needed!
• While you’re prepping the sweet potatoes preheat the oven to 425 degrees F (my favorite hearty veggie roasting temp!)

Season sweet potatoes

• Either in a large bowl, or on the baking sheet that you plan to use to roast, toss sweet potatoes with oil, chili powder, garlic powder, onion powder, cumin, sea salt, and black pepper. 

Roast sweet potatoes

• Roast sweet potatoes on a sheet pan, flat side down, flipping halfway through, for about 22-26 minutes, until tender all the way through and nice and caramelized on both sides. If you’re not sure, you can pierce them with a fork or knife to check for doneness.

Step 4: Finish the dish

• My favorite step (besides eating!) – drizzle the sweet potatoes with honey. I recommend about 1 tablespoon, but you could add more or less depending on your preference.
• You could also top the sweet potatoes with any other garnishes that sound good – a squeeze of lime, avocado, some cilantro, pumpkin seeds, or thinly sliced red onion would all be delicious!
• Serve + enjoy!

Serving suggestions

• In veggie tacos – these sweet potatoes would be a great veggie swap for my roasted cauliflower tacos!
• With a hearty breakfast bowl
• In a big kale salad
• Alongside rice, beans, and your favorite salsa

These sweet potatoes are really so versatile, and would go with so many different types of meals! If you make them I would LOVE it if you shared in the comments what you served them with!

A few notes on this recipe

• Cut sweet potatoes into mostly equal sized pieces to make sure that they cook evenly! The smaller the pieces, the faster the sweet potatoes will roast.
• Garnish finished sweet potatoes with any mix of ingredients that sound good to you – lime, cilantro, pumpkin seeds, or thinly sliced red onion would all be delicious!
• Make extra sweet potatoes to save for your meal prep. Pair with a big salad, a hearty breakfast bowl, or rice, beans, and salsa!

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