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. These vitamin-packed tubers are cut into thick wedges, dusted with warm spices and roasted until tender and caramelized. Paired with sautéed onion and green pepper, tangy pickled jalapeño, fresh tomato salsa and a creamy lime sour cream, every bite is a perfect balance of smoky, spicy and bright flavors.

This meatless Tex-Mex dinner comes together quickly and is sure to satisfy even the biggest fajita fans. Serve everything in warm flour tortillas with plenty of melted pepper jack cheese for a meal that’s as fun to eat as it is delicious.

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Ingredients

1 unit Red 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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss sweet potato wedges with 2 teaspoons oil and the southwest spice blend until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned.
3. While sweet potatoes roast, heat 1 teaspoon oil in a large skillet over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until softened and charred in spots, about 5-7 minutes. Season with a pinch of salt and set aside.
4. In a small bowl, combine sour cream, lime juice and a pinch of salt. Stir in a little water if needed to reach a drizzling consistency. Set aside.
5. In another small bowl, combine diced tomato, chopped cilantro, sugar and a pinch of salt. Stir to make a quick salsa.
6. Warm tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred.
7. Assemble fajitas: Fill each tortilla with roasted sweet potatoes, sautéed peppers and onions, pickled jalapeño slices, tomato salsa, a sprinkle of pepper jack cheese and a drizzle of lime sour cream. Serve immediately.

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 make this recipe vegan?

Use a plant-based sour cream and vegan cheese or simply omit the cheese and sour cream.

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas work great and add an authentic touch. Warm them before serving.