Smoky Sweet Potato Fajitas.
These smoky sweet potato fajitas and made right on a sheet pan with peppers, onions and the best fajita seasoning sauce. They are super easy, delicious and a huge crowd pleaser!
I’ve got another sheet pan meal for you today!
These smoky sweet potato fajitas are super delicious. Seasoned to perfection, roasted sweet potato bites are served in warm corn tortillas, topped with caramelized peppers and onions and a big sprinkling of cotija cheese.
Sounds like something I want to eat every single day!
We all love fajitas in this house. They are so easy and simple, the leftovers are great and they are so customizable. That means that everyone in our house can find some way they like to eat and enjoy them.
This fajita mixture is wonderful. I find it to be foolproof, the spice is lovely and you can always add some heat if you wish. Whenever I make this, I divide the sauce in half so there is some for the fajita “filling” (in this case, the sweet potatoes), and some for the classic peppers and onions.
The sheet pan fajita method is my favorite. Sure, nothing beats one those sizzling hot pans where the peppers are practically bouncing on the surface. But this is very close, not to mention SUPER easy. And it won’t burn anyone’s face off.
For many of my fajita recipes, I add the vegetables first so they get super caramely and then add the meat, so it cooks without drying out.
Since the peppers and onions can handle a long time in the oven, and the sweet potatoes get a bit of that golden, crisp flavor too, I roast both at the same time.
I make sure the sweet potatoes are in smaller chunks. Around 1-inch in size or less. And you want them to be mostly equal in size.
This ensures that the potatoes will cook within 25 minutes or so, and the peppers and onions will get nice and soft, maybe even a little charred.
For toppings, I love a lot of crumbly cotija cheese. Especially if it goes on right when the potatoes and vegetables come out of the oven – it melts and gets all warm and soft.
I also add cilantro, maybe guac if I have it, a spritz of lime and lots of cilantro!
Of course, you can add anything else you love! Toppings galore.
Best of the best!
Smoky Sweet Potato Fajitas
Smoky Sweet Potato Fajitas
- ⅓ cup olive oil
- ¼ cup freshly squeezed lime juice
- 2 tablespoons fresh lime zest
- 1 tablespoon honey
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 2 to 3 sweet potatoes, peeled and cut into 1-inch chunks
- 2 bell peppers, thinly sliced
- 1 red onion, thinly sliced
- ¼ cup chopped fresh cilantro, plus more for serving
- 2 tablespoons cotija cheese, plus more for serving
- lime wedges, for serving
- warm corn tortillas, for serving
- sour cream, for serving
- Preheat the oven to 425 degrees F.
- In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
- Place the sweet potatoes on the baking sheet. Drizzle on half the marinade and toss well. Place the peppers and onions on the other side of the sheet and add the rest of the marinade, tossing well.
- Roast the vegetables for 15 minutes. Remove the pan from the oven and toss the peppers and onions. Gently flip the sweet potatoes too. Return to the oven and roast for 10 to 15 minutes more.
- Remove the pan from the oven and sprinkle everything with cotija cheese. Sprinkle on the cilantro.
- To serve the fajitas, spoon the potatoes and vegetables into the tortillas. Top with more cotija and cilantro if desired. Add sour cream if you’d like!
Give me all the tacos.