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Sweet Potato Fajitas

Sweet Potato Fajitas

with Pepper Jack, Pickled Jalapeño & Lime Sour Cream

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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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

1 tablespoon

Southwest Spice Blend

1 unit


1 unit

Red Onion

1 unit

Long Green Pepper

1 unit

Roma Tomato

1 unit


¼ ounce


2 tablespoon

Sour Cream


6 unit

Flour Tortillas

(ContainsSoy, Wheat)

1 cup

Pepper Jack Cheese


Not included in your delivery

4 teaspoon

Cooking Oil

½ teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories850 kcal
Fat39 g
Saturated Fat19 g
Carbohydrate108 g
Sugar19 g
Dietary Fiber9 g
Protein23 g
Cholesterol65 mg
Sodium1390 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
Baking Sheet
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil and 1 tsp Southwest Spice (2 tsp for 4 servings). (Be sure to measure the Southwest Spice—we sent more.) Season with salt and pepper. • Roast on top rack until tender and lightly crisped, 25-30 minutes.


• Meanwhile, thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Halve, peel, and thinly slice onion; dice a few slices until you have ¼ cup (½ cup for 4 servings). Halve, core, and thinly slice green pepper into strips. Dice tomato. Roughly chop cilantro.


• In a small bowl, combine jalapeño, juice from half the lime, ½ tsp sugar, and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.


• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly charred, 8-10 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Season with salt and pepper. Remove pan from heat.


• While veggies cook, in a second small bowl, combine tomato, cilantro, diced onion, and a squeeze of lime juice. Season with salt and pepper. • In a third small bowl, combine sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.


• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with sweet potatoes, veggies, pepper jack, salsa, lime sour cream, and as much pickled jalapeño (draining first) as you like. Serve with any remaining lime wedges on the side.