Mexican Sweet Potatoes Food

MEXICAN ROASTED SWEET POTATO CUBES

Mexican Roasted Sweet Potato Cubes image

Delicious cubes of sweet potato, coated in spices, garlic and lime juice and roasted in the oven for just 20 minutes, these Mexican Roasted Sweet Potato Cubes make a delicious side dish for tacos, fajitas and BBQs.

Provided by Eb Gargano

Time 25m

Number Of Ingredients 8

Ingredients

2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon chilli flakes
1 teaspoon salt
2 cloves garlic (crushed or grated)
3 tablespoons olive oil
Juice of 1 lime
1 large sweet potato ((roughly 500-700g / 1-1.5lb) chopped into 1cm/½inch cubes (ish!))

Steps:

Preheat your oven to 220C / 200C / gas mark 7 / 425F.
Mix together the cumin, paprika, chilli, salt, garlic, olive oil and lime juice in a large bowl.
Add the cubes of sweet potato and stir to coat thoroughly. (Or use your hands!)
Place the sweet potato cubes on a large non-stick baking tray, ensuring the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer.
Roast in the oven for 20 minutes.

Nutrition Facts : Calories 214 kcal, Carbohydrate 28 g, Protein 3 g, Fat 11 g, SaturatedFat 2 g, Sodium 661 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

MEXICAN SWEET POTATO SOUP

Mexican sweet potato soup image

A simple vegetarian soup flavoured with spicy chipotle chilli paste and served with coriander and crème fraîche

Provided by Good Food team

Categories Lunch, Soup, Starter

Time 30m

Number Of Ingredients 6

Ingredients

1 tbsp vegetable oil
1 onion , finely chopped
1 tbsp chipotle paste
1 vegetable stock cube
750g sweet potato , peeled and grated
half-fat crème fraîche , coriander leaves and 4 crusty bread rolls, to serve

Steps:

Boil the kettle. Heat the vegetable oil in a large saucepan and fry the onion until just soft, about 4-5 mins. Stir in the chipotle paste and cook for 1 min more.
Dissolve the stock cube in 1.2 litres boiling water from the kettle, and add to the pan along with the sweet potato. Bring to the boil, then simmer, covered, until the sweet potato is soft, about 10 mins. Whizz with a stick blender until smooth.
Ladle the soup into bowls and serve with a dollop of crème fraîche, a scattering of coriander leaves and some crusty bread rolls.

Nutrition Facts : Calories 221 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 1 milligram of sodium

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