Fajita Sweet Potatoes Recipes

SWEET POTATO FAJITAS

Steps:

• 1. Toss sweet potato cubes with 1 Tbsp olive oil and 2 tsp fajita seasoning to coat.
• 2. Spread on a baking sheet and bake at 350 for 45 minutes.
• 3. Meanwhile, cut your bell pepper and onion and prepare your tortillas.
• 4. When the potatoes are almost done heat 2 tsp oil in a large cast iron or another type of heavy skillet over medium high until it just starts to smoke. Add bell pepper and onion.
• 5. Cook about 5 minutes, stirring very frequently, until done through with nice browned spots. How done is up to you.
• 6. You can serve your fajitas as separate ingredients to be assembled or put them together like tacos. A tortilla, some potatoes, some bell pepper and onion, and any toppings you'd like.

FAJITA SWEET POTATOES

Steps:

• Preheat oven to 375 degrees.
• Slice each potato in half lengthwise and the cut each half into three thick wedges. Try and keep the wedges relatively even sized.
• Pour enough olive oil over the potatoes so that each wedge is coated.
• Sprinkle fajita seasoning over the potatoes as evenly as possible; tossing to coat.
• Bake in a single layer until potatoes are fork-tender with a light caramelized crust on the outside, about 30 minutes.
• Serve immediately.

FAJITA-STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 425˚ F. Place the sweet potatoes on the middle rack and bake until easily pierced with a knife, 25 to 30 minutes.
• Meanwhile, combine the butter, lime zest, cilantro and a pinch of salt in a small bowl. Mix well.
• Toss the steak with the fajita seasoning and 1/2 teaspoon each salt and pepper. Heat the vegetable oil in a large cast-iron skillet until very hot. Add the steak and cook, undisturbed, until browned on one side, 2 to 3 minutes. Toss and cook until browned all over, 2 more minutes. Remove the steak to a plate and discard all but about 1 tablespoon of the pan juices. Add the red onion, bell peppers and jalapeño to the skillet; season with salt and pepper and cook until softened, 6 to 7 minutes. Return the steak and any accumulated juices to the pan and toss to reheat, 1 to 2 minutes.
• Cut a slit down the center of each potato. Open the potatoes and mash the flavored butter into the flesh with a fork. Divide the potatoes among plates and top with the steak-vegetable mixture and the other toppings. Serve with tortilla chips and lime wedges.

CHICKEN FAJITA SWEET POTATO SKINS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
• Cut the sweet potatoes in half and carve out the centers, leaving a small rim around the outside of each "boat."
• Place sweet potato boats on a baking sheet covered in parchment paper. Add the bell peppers and onion to the other side of the baking sheet.
• Mix the fajita seasoning ingredients together.
• Drizzle in olive oil. Season the boats and veggies.
• Add chicken breast on top of the veggies, drizzle in olive oil and add additional seasoning.
• Bake 20-25 minutes, or until chicken reaches 165˚F (75˚C). Let cool for a few minutes.
• Shred the chicken with 2 forks and mix together with the veggies.
• Fill up sweet potato boats and top with mozzarella cheese.
• Bake for 5 more minutes, or until cheese is melted.
• Garnish with your favorite toppings (we used guacamole and cilantro).
• Enjoy!