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.
I’ve shared our favorite sheet pan shrimp fajitas, these lime chicken fajitas, flank steak fajitas, halloumi cheese fajitas and cauliflower black bean fajitas. We love ‘em all!
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.
But!
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! (more…)
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