Roasted Sweet Potato Fajitas with Pepper Jack and Lime Crema

Sweet potatoes bring a naturally sweet and hearty twist to classic fajitas. Roasted with a warm spice blend until tender and lightly crisped, they pair perfectly with sautéed green pepper and onion, tangy pickled jalapeño, fresh tomato salsa and a zesty lime crema. Each bite is a balance of smoky, creamy and bright flavors.

These meatless fajitas are quick enough for a weeknight but impressive enough for company. Serve them family-style with warm flour tortillas and let everyone build their own. The combination of roasted sweet potatoes, melted pepper jack cheese and a kick of pickled jalapeño will make these a new favorite.

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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

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in upper third. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with 1 tablespoon oil and Southwest spice blend. Season with salt and pepper. Roast until tender and lightly crisped, 25-30 minutes.
2. Meanwhile, halve, peel and thinly slice red onion. Dice a few slices to get ¼ cup diced onion. Core, seed and thinly slice green pepper. Core, seed and chop tomato. Zest ½ teaspoon zest from lime, then cut lime into quarters. Roughly chop cilantro. Thinly slice jalapeño (remove ribs and seeds for less heat).
3. In a small bowl, combine sliced jalapeño, ½ teaspoon sugar and a pinch of salt. Squeeze in juice from two lime quarters. Toss to coat and set aside to marinate.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, tossing occasionally, until softened and lightly charred, 8-10 minutes. Season with salt and pepper. Remove from heat.
5. In a small bowl, toss together chopped tomato, diced onion, cilantro and a squeeze of lime juice. Season with salt and pepper. In another small bowl, stir together sour cream, lime zest and a squeeze of lime juice. Season with salt and pepper.
6. Wrap tortillas in a damp paper towel and microwave until warm, about 30 seconds. Divide tortillas among plates. Fill with roasted sweet potatoes, sautéed veggies, pepper jack cheese, tomato salsa, lime crema and pickled jalapeño to taste.

Recipe Tips

FAQ

Can I use a different cheese instead of pepper jack?

Yes, you can substitute with Monterey Jack, cheddar or a dairy-free alternative.

How do I make the sweet potatoes extra crispy?

Make sure they are in a single layer on the baking sheet and don’t flip them too early; let them roast undisturbed for the first 15 minutes.

Can I prepare the toppings ahead of time?

Absolutely! The salsa, crema and pickled jalapeño can be made a day in advance and refrigerated.