These smoky sweet potato fajitas are roasted on a single sheet pan with peppers, onions and a smoky, lime-forward fajita sauce. They’re easy to make, full of flavor and always a crowd-pleaser.
I’ve got another sheet pan meal for you today!
These smoky sweet potato fajitas are seasoned to perfection. Tender roasted sweet potato bites are piled into warm corn tortillas with caramelized peppers and onions, then finished with a generous sprinkle of cotija cheese.
Sounds like something I want to eat every single day!
Fajitas are a favorite in our house because they’re simple, customizable and great as leftovers. Everyone can top them how they like.
This fajita marinade is foolproof: smoky paprika, cumin and chili powder balanced with lime, garlic and a touch of honey. I usually divide the sauce so half coats the sweet potatoes and the other half flavors the peppers and onions.
The sheet pan method is my go-to for an easy weeknight fajita. While it won’t sizzle quite like a cast-iron skillet, it produces wonderfully caramelized vegetables and crisp-edged sweet potatoes with minimal fuss.
For this recipe I roast the peppers, onions and sweet potatoes together. Cut the sweet potatoes into roughly 1-inch pieces (or slightly smaller) and keep the pieces similar in size so everything cooks evenly in about 25–30 minutes.
When the vegetables come out of the oven I like to sprinkle on lots of crumbly cotija so it warms and softens against the hot vegetables. Finish with chopped cilantro, a squeeze of lime and optional guacamole or sour cream.
Top however you like—extra cotija, cilantro, lime wedges and a dollop of sour cream or guacamole make these perfect for serving family-style.
Of course, you can add any of your favorite toppings. Go wild!
Best of the best!
Smoky Sweet Potato Fajitas
Smoky Sweet Potato Fajitas
Yield:
4
people
25 mins
25 mins
50 mins
Ingredients
- ⅓ cup olive oil
- ¼ cup freshly squeezed lime juice
- 2 tablespoons fresh lime zest
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 2 to 3 sweet potatoes, peeled and cut into 1-inch chunks
- 2 bell peppers, thinly sliced
- 1 red onion, thinly sliced
- ¼ cup chopped fresh cilantro, plus more for serving
- 2 tablespoons cotija cheese, plus more for serving
- Lime wedges, for serving
- Warm corn tortillas, for serving
- Sour cream, for serving (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, whisk together the olive oil, lime juice, lime zest, honey, cumin, chili powder, smoked paprika, salt, pepper and garlic.
- Spread the sweet potatoes on one side of a large baking sheet. Drizzle half the marinade over them and toss to coat. Place the sliced peppers and onions on the other side of the sheet and toss with the remaining marinade.
- Roast for 15 minutes. Remove the sheet from the oven, toss the peppers and onions and gently flip the sweet potatoes. Return to the oven and roast 10–15 minutes more, until the sweet potatoes are tender and the vegetables are nicely caramelized.
- Remove from the oven and sprinkle the vegetables with cotija cheese and chopped cilantro so the cheese warms slightly.
- To serve, spoon the sweet potatoes and vegetables into warm corn tortillas. Top with extra cotija, cilantro, a squeeze of lime and sour cream or guacamole if desired.
Main Course
American
How Sweet Eats
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