Roasted Sweet Potato Fajitas with Pepper Jack and Lime Crema

These roasted sweet potato fajitas are a vibrant, meatless twist on a classic Tex-Mex favorite. Sweet potato wedges are tossed in a smoky spice blend and roasted until tender, then nestled in warm flour tortillas with sautéed onion and green pepper, tangy pickled jalapeño and a zesty lime crema.

Topped with fresh tomato salsa and melted pepper jack cheese, every bite is a balance of creamy, spicy and bright flavors. Ready in under an hour, this recipe is perfect for a quick weeknight dinner that feels like a celebration.

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and cut the sweet potatoes into thick wedges (about 1-inch wide). In a bowl, toss the wedges with 2 teaspoons of cooking oil, the Southwest spice blend and a pinch of salt and pepper until evenly coated.
3. Spread the sweet potato wedges in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
4. While the sweet potatoes roast, prepare the vegetables. Thinly slice the onion and green pepper. Finely dice the tomato. Pickle the jalapeño by slicing it into thin rings and tossing with 1 teaspoon sugar and a splash of vinegar (or use store-bought pickled jalapeño).
5. In a small bowl, combine the sour cream, juice of half the lime and a pinch of salt to make the lime crema. Set aside.
6. In a large skillet over medium-high heat, add the remaining 2 teaspoons of oil. Sauté the sliced onion and green pepper for 5-7 minutes, until softened and lightly charred. Season with salt and pepper.
7. Warm the flour tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side, until pliable and lightly toasted.
8. Assemble the fajitas: Place a few roasted sweet potato wedges on each tortilla. Top with sautéed onions and peppers, pickled jalapeño slices, diced tomato and a generous sprinkle of pepper jack cheese. Drizzle with lime crema and garnish with fresh cilantro leaves.
9. Serve immediately with extra lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

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

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat sweet potatoes in the oven or skillet to maintain crispness.

Can I make this recipe vegan?

Absolutely! Use a plant-based sour cream and omit the cheese or use a vegan cheese alternative.