Sweet Potato Fajitas
with Pepper Jack Cheese, Pickled Jalapeño, and Lime Crema
- Milk
- Soy
- Wheat
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.
2 unit
Sweet Potatoes
1 teaspoon
Southwest Spice Blend
1 unit
Red Onion
1 unit
Long Green Pepper
1 unit
Roma Tomato
1 unit
Lime
¼ ounce
Cilantro
1 unit
Jalapeño
2 tablespoon
Sour Cream
()
6 unit
Flour Tortillas
()
1 cup
Pepper Jack Cheese
()
5 teaspoon
Vegetable Oil
½ teaspoon
Sugar
Salt
Pepper
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 1 TBSP oil and 1 tsp Southwest Spice (2 tsp for 4 servings). 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 (½ cup for 4 servings). Core, seed, and thinly slice green pepper. Core, seed, and chop tomato. Zest lime until you have ½ tsp (1 tsp for 4 servings); cut lime into quarters. Roughly chop cilantro. Thinly slice jalapeño, removing ribs and seeds if you prefer less heat.
Place jalapeño, ½ tsp sugar (1 tsp for 4 servings), and a big pinch of salt in a small bowl. Squeeze in juice from 2 lime wedges (4 wedges for 4 servings). 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, stirring 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 second small bowl. Season with salt and pepper. In a third small bowl, stir together sour cream, lime zest, and a squeeze of lime juice. Season with salt and pepper.
Wrap tortillas in damp paper towels. 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. Serve with any remaining lime wedges on the side for squeezing over.
- Flavor: Many loved the unique combination of sweet potato with Mexican flavors; some found it surprisingly delicious 🌶️.
- Ease of prep: Several noted it was easy to make, though some felt prep time was longer than stated.
- Suggestions: Consider adding black beans for protein; some prefer pickled jalapeños over pickled onions.
- Portions: Some found it not filling enough as a main dish; adding more sweet potato or a side could help.
- Texture: Crispy charred veggies and tender sweet potatoes created a satisfying contrast in the tacos.
The crema, fried onions & peppers, and sweet potatoes were delicious. I think this recipe could really do without the pickled onions--they just kind of added extra steps without adding much extra flavor. Also, I wouldn't call these fajitas--these very much felt and ate like tacos. Which is totally fine! I would just call them what they are.
I'm a big fan of the sweet potato fajita recipe. I added some extra sweet potatoes, black beans and Spanish rice to get 5 meals out of it instead of 2!
Love this fajita! Pico, lime créma, and Monterey Jack cheese are wonderful toppings for the pickled onions and charred onions and peppers.
We were very surprised at how much we enjoyed this dish. It sounded strange to have sweet potatoes on fajitas, but the flavor combination was great.
I had reservations about this meal, but so glad I tried it! It is definitely one of my favorites!! I was considering adding chicken, but so glad I didn't! I liked that some of the potatoes were crispy. I added jalapeno, lime juice and onion to pico. I only used a little pickled onion otherwise it was over overwhelming!
My favorite fajita dish. The sweet potatoes were so good I was almost finished before I realized there was NO MEAT!!! I don't eat vegetarian--I thought.
These were really good. I added some chicken from my freezer to add some protein for those that wanted it. My favorite part were the pickled jalapenos. I left the seeds in. They added a nice layer of flavor and heat to the fajitas.
Very good. The lime flavor jumps out at you. The sweet potato with spices have the perfect balance.
Such a great dish, amazing flavors and a pleasant kick to it. Really happy to find a sweet potato recipe I like!
I was surprised how much I liked these. Delicious! I decided to leave the sugar out of pickled jalapeños and was glad I did. Sweet potatoes added all the sweetness I needed.
