Roasted Sweet Potato Fajitas with Pepper Jack and Pickled Jalapeño

These roasted sweet potato fajitas are a vibrant, meatless twist on a Tex-Mex classic. Sweet potato wedges are tossed with warm spices and oven-roasted until tender and lightly crisped. Meanwhile, you’ll sauté strips of green pepper and red onion until softened and charred, then assemble everything in warm flour tortillas.

The toppings are what make this dish sing: a quick-pickled jalapeño adds bright heat, fresh tomato salsa brings acidity and a dollop of lime zest-infused sour cream cools it all down. Finish with a generous sprinkle of shredded pepper jack cheese for a creamy, spicy finish. Serve with extra lime wedges on the side.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil and 1 teaspoon Southwest Spice (2 teaspoons for 4 servings). Season with salt and pepper. Roast until tender and lightly crisped, 25-30 minutes.
2. Meanwhile, halve, peel and thinly slice the red onion. Dice a few slices until you have ¼ cup (½ cup for 4 servings). Halve, core and thinly slice the green pepper into strips. Dice the tomato. Zest and quarter the lime (quarter both limes for 4). Roughly chop cilantro leaves and stems. Thinly slice the jalapeño into rounds, removing ribs and seeds for less heat.
3. In a small bowl, combine jalapeño slices, juice from 2 lime wedges (4 wedges for 4 servings), ½ teaspoon sugar (1 teaspoon for 4) and a big pinch of salt. Set aside to pickle, stirring occasionally, until ready to serve.
4. 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.
5. While veggies cook, in a second small bowl, combine diced tomato, cilantro, diced onion and a squeeze of lime juice. Season with salt and pepper. In a separate small bowl, stir together sour cream, lime zest and a squeeze of lime juice. Season with salt and pepper.
6. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide tortillas between plates and fill with sweet potatoes, sautéed veggies, pepper jack cheese, tomato salsa, lime sour cream and as much pickled jalapeño as you like. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pepper instead of long green pepper?

Yes, you can substitute with bell pepper or any mild green chili. The long green pepper adds a slight heat, but bell pepper will be sweeter and milder.

How do I make the pickled jalapeño less spicy?

Remove the seeds and white ribs from the jalapeño before slicing. This reduces the heat significantly while still keeping the flavor.

Can I prepare any components ahead of time?

Yes, you can roast the sweet potatoes and sauté the peppers and onions up to a day in advance. Reheat before assembling. The pickled jalapeño can also be made ahead and stored in the fridge.