The other day I thought about making sweet potato chili, then decided that I didn’t want to make that. I wasn’t sure what I wanted to make, so I scoured the fridge and decided on sweet potato fajitas.
Usually I plan out meals very carefully. I buy only what I need for specific meals, and I try to make every one of those so food does not go to waste. Most of the time, I’m successful in this, but sometimes, I just really change my mind half way through the week. This was one of those times.
So had limited ingredients on hand and no desire to go to the grocery. I made do with what I had, and cut and roasted the sweet potato while I fried up the onion and yellow pepper. I used a mix of chili powder and cumin as the main seasoning with some lime on the aromatics after they were done cooking. In the end, I thought the whole thing came together ok, but it needed a kick. I think adding some chili garlic sauce to the onions might help. Bob went with hot sauce and said it was just fine.
Sweet Potato Fajitas
- 1 medium sweet potato, diced
- 1/2 large sweet onion
- 1/2 yellow bell pepper
- flour tortillas
- cheese mix (whatever you have on hand)
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 lime
- olive or other neutral oil
- salt and pepper to taste
Preheat oven to 400 degrees F.
Wash and dice the sweet potato. I like small dice as it cooks faster, but larger is ok too. Slice onion and pepper thin. (If you are not crazy about peppers, peel the skin off of them – it helps with the strong taste.)
Toss potato with spices – chili powder, cumin, salt and pepper – and oil to coat. Roast for about 20 minutes in 400 degree oven. Careful – depending on how small they are diced, this may take as few as 15 and and many as 30 minutes. You want the potatoes soft, but not mushy.
While the potatoes roast, heat a little olive oil in a pan and add the onion and pepper when hot. Season with salt and pepper and cook, stirring frequently, for about ten minutes. When the vegetables are softened, but still retain a crunch, remove from heat and season with some more salt and pepper. Squeeze 1/2 lime over the vegetables and mix. When the potatoes are done roasting, add to the pan and toss to combine.
Split mixture over 6 flour tortillas and top with grated cheese of your choice.