Roasted Sweet Potato Fajitas with Pepper Jack and Lime Sour Cream

Sweet potatoes might not be the first thing you think of for fajitas, but trust us-they’re a game-changer. Roasted until tender and tossed in a warm spice blend, these hearty wedges become the star of a meatless Tex-Mex feast. Pile them into warm tortillas with sautéed onion and green pepper, tangy pickled jalapeño, fresh tomato salsa and a dollop of lime-spiked sour cream. Every bite is a perfect balance of smoky, creamy and bright flavors.

This recipe comes together quickly, thanks to the oven doing most of the work. While the sweet potatoes roast, you can prep the toppings and warm the tortillas. It’s an ideal weeknight dinner that feels festive and satisfying, without any meat required. Serve with extra lime wedges and fresh cilantro for a finishing touch.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel the sweet potatoes and cut them into 1/2-inch thick wedges. Place them in a large bowl. Add 2 teaspoons of cooking oil, the southwest spice blend and a pinch of salt and black pepper. Toss to coat evenly.
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 toppings. Halve and peel the red onion, then slice into thin strips. Core and seed the green pepper, then slice into thin strips. Mince the jalapeño (remove seeds for less heat). Dice the tomato. Pick the cilantro leaves from the stems and chop roughly.
5. In a small bowl, combine the sour cream with the juice of half the lime. Stir in a pinch of salt. Set aside.
6. In a large skillet, heat the remaining 2 teaspoons of cooking oil over medium-high heat. Add the sliced onion and green pepper. Cook, stirring occasionally, until softened and lightly charred, about 5-7 minutes. Season with salt and pepper to taste.
7. In another small bowl, combine the diced tomato, minced jalapeño, a squeeze of lime juice, the sugar and a pinch of salt. Stir to make a quick salsa.
8. Warm the flour tortillas: either wrap them in foil and place in the oven for the last 2 minutes of roasting or heat them directly over a gas flame or in a dry skillet for about 30 seconds per side.
9. Assemble the fajitas: Place a generous portion of roasted sweet potato wedges down the center of each tortilla. Top with sautéed peppers and onions, a spoonful of tomato-jalapeño salsa, a sprinkle of pepper jack cheese, a drizzle of lime sour cream and a garnish of fresh cilantro.
10. Serve immediately with 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 for a milder flavor.

How do I make this recipe vegan?

Use a plant-based sour cream and omit the cheese or use vegan cheese. The rest of the ingredients are naturally vegan.

Can I prepare the sweet potatoes ahead of time?

Absolutely! Roast the sweet potatoes up to 2 days in advance and store them in the fridge. Reheat in the oven or a skillet before assembling the fajitas.