Sweet Potato Fajitas

Sweet Potato Fajitas

with Pepper Jack Cheese, Pickled Jalapeño, and Lime Crema

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What are sweet potatoes doing in a fajita, you ask? Everything, we say! These tasty vitamin-A-packing tubers are the perfect way to make Tex-Mex night meatless. After cutting them into thick wedges, you give them a dusting of warm spices and roast them in the oven until they’re tender as can be. And with the help of some seriously satisfying toppings—pickled jalapeño, sautéed onion and green pepper, tomato salsa, and lime sour cream—this recipe packs everything you could want inside the fold of a tortilla.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

1 teaspoon

Southwest Spice Blend

1 unit

Red Onion

1 unit

Long Green Pepper

1 unit

Roma Tomato

1 unit


¼ ounce


1 unit


2 tablespoon

Sour Cream


6 unit

Flour Tortillas


1 cup

Pepper Jack Cheese


Not included in your delivery

5 teaspoon

Vegetable Oil

½ teaspoon




Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat35 g
Saturated Fat18 g
Carbohydrate90 g
Sugar16 g
Dietary Fiber9 g
Protein21 g
Cholesterol60 mg
Sodium980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Place rack in upper third of oven and preheat to 425 degrees. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with 1 TBSP oil and Southwest spice. Season with salt and pepper. Roast in oven until tender and lightly crisped, 25-30 minutes.


Meanwhile, halve, peel, and thinly slice onion. Dice a few slices until you have ¼ cup diced onion. Core, seed and thinly slice green pepper. Core, seed, and chop tomato. Zest ½ tsp zest from lime, then cut into quarters. Roughly chop cilantro. Thinly slice jalapeño, removing ribs and seeds if you prefer less heat.


Place jalapeño, ½ tsp sugar, and a big pinch of salt in a small bowl. Squeeze in juice from two lime quarters. Toss to coat and set aside to marinate.


Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, tossing occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper. Remove pan from heat.


While veggies cook, toss together tomato, diced onion, cilantro, and a squeeze of lime juice in a small bowl. Season with salt and pepper. In another small bowl, stir together sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.


Wrap tortillas in a damp paper towel. Warm in microwave until soft, about 30 seconds. Divide tortillas between plates and fill with sweet potatoes, veggies, cheese, salsa, crema, and as much jalapeño as you like.