About this recipe
These roasted sweet potatoes with homemade Mexican spice mix are a huge hit at my home. They’re crispy on the edges and soft on the inside, with a smoky, spicy kick in every bite. And the best part? You only need a handful of ingredients and 35 minutes.
When I was growing up in Mexico, sweet potatoes weren’t as popular as they are now. I really don’t remember eating them as a kid. But I’m so happy I discovered them, I was missing out on so much flavor and nutrition. Now I always have them in my kitchen and use them for everything: bowls, tacos, mashes, or just like this as a snack.
I make the spice mix at home because I like knowing exactly what goes in it, and once you try it, you’ll want to put it on everything. The full recipe is in the card below.
How to make roasted sweet potatoes
Listen, this is one of the easiest ways to prepare them. You wash them, pat them dry, cut them into similar-sized strips, cover them in oil, sprinkle the homemade spice mix on top, and bake at 400°F for 25 to 30 minutes. Yep, it is that easy, and they turn out so good.
Eat them on their own, serve them next to a veggie burger, or pile them into a Mexican buddha bowl with a good salsa on top.
Tips for the best roasted sweet potatoes
- Cut them evenly. It’s crucial to cut the sweet potatoes into similar sizes so they cook at the same time. Thin pieces burn while thick ones stay raw.
- Don’t crowd the pan. Arrange the strips in a single layer with a little space between them. If they’re piled up, they steam instead of roast.
- Preheat the oven to 400°F (200°C). A hot oven is what gives you those crispy edges.
- Use the leftover spice mix everywhere. It adds the perfect layer of flavor to roasted cauliflower, chickpeas, tofu, even popcorn.
- Make your own spice mixes. I love making them at home because I can control the ingredients and tailor the flavor exactly to my liking. This one balances the natural sweetness of the sweet potato with a hint of spice.
How to store
- Store leftover roasted sweet potatoes in an airtight container in the fridge for up to 5 days. Reheat them in the oven or air fryer at 350°F (180°C) for 8 to 10 minutes to bring back the crispy edges. The microwave works too, but they lose their texture.
- The spice mix keeps for months in a sealed jar in a cool, dry place.
More sweet potato recipes
- Fire roasted sweet potato Mexican buddha bowl
- Potato and sweet potato mash with vegan chipotle queso
- Sweet potato and black bean tacos
Frequently asked questions
Roasted Sweet Potatoes with Mexican Spice Mix
Equipment
Ingredients
For the sweet potatoes:
- 2 medium sweet potatoes peeled and cut into long strips
- 1 tablespoon olive oil
- Salt to taste
For the Mexican spice mix:
- 1 teaspoon ground cumin
- 1 teaspoon chile powder chipotle, ancho, or guajillo
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix all the spices. Store leftovers in a sealed jar.
- Place the sweet potato strips on a baking sheet in a single layer.
- Drizzle with olive oil and sprinkle the spice mix and salt on top. Toss well so everything is evenly coated.
- Bake for 25 to 30 minutes, rotating the pan after 15 minutes so they brown evenly.
- Pull them out when the edges are crispy and the centers are soft. Serve right away.
Notes
Don’t crowd the pan. They need space to get crispy.
The spice mix keeps for months in a sealed jar.
Reheat in the oven or air fryer at 350°F (180°C) for 8 to 10 minutes.
They freeze for up to 2 months. Reheat straight from frozen.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.