Roasted Sweet Potatoes with Mexican Spice Mix
Roasted sweet potatoes with a homemade Mexican spice mix. Crispy on the edges, soft on the inside, with a smoky kick in every bite. Perfect on their own, in bowls, or in tacos.
6 people
Calories: 102kcal
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
Cut the strips the same thickness so they cook evenly.
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.
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
Calories: 102kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 424mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9360IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg