Mexicansweetpotatofries Recipes

MEXICAN ROASTED SWEET POTATO CUBES

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.

MEXICAN LOADED FRIES WITH SWEET POTATOES

Steps:

• Preheat the oven to 425°F.
• Cut the potatoes into fries (watch the video below): Wash the sweet potatoes, leaving on the skin. Slice off the ends of each potato, then slice the potato in half lengthwise. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. Watch the video below to see!
• Place the fries in a large bowl; drizzle with the olive oil, then add the garlic powder, chili powder, cornstarch, and kosher salt. Mix thoroughly to combine. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
• Bake 15 minutes on one side, then flip the fries and bake 10 to 20 additional minutes until the fries are dry and slightly browned; watch them carefully as the cooking time can depend on the thickness and the heat of your oven. (If the majority of the fries seem soft, continue to cook.)
• Meanwhile, make the cumin lime crema: finely mince the garlic clove. Juice the limes. In a small bowl, stir together the garlic and lime juice with the tahini, Mexican hot sauce, olive oil, cumin, and kosher salt.
• Drain and rinse the black beans and sprinkle with a few pinches kosher salt.
• When the fries are done, cool for a few minutes, then serve immediately. Some fries may be slightly soft, but the outside of the majority of the fries will be crispy. (Note: Fries are best right out of the oven; they become softer as they sit.) To serve, top the Mexican fries with black beans, cumin lime crema, salsa, feta crumbles and torn cilantro leaves.

MEXICAN SWEET POTATO FRIES WITH AVOCADO AIOLI

Steps:

• Preheat oven to 425℉. Line a rimmed baking sheet with parchment paper. In a small bowl, mix together the cumin, chili powder, smoked paprika, paprika, garlic powder, and salt. Add the potatoes to the baking sheet and toss with the olive oil. Sprinkle the spice mixture over the potatoes and toss to coat. Arrange in a single layer and bake for 30 minutes, then flip, and bake for an additional 10-15 minutes or until crispy and golden.
• Meanwhile, make the aioli. Add the avocados, lime juice, cilantro, garlic, mayonnaise, and salt to a food processor. Blend until thick and creamy. Season to taste with salt, pepper, and crushed red pepper flakes if desired.
• Serve the fries immediately with the avocado aioli!

HEALTHY MEXICAN POTATOES

Steps:

• Preheat oven to 450 + line a baking sheet with parchment paper or a silpat baking sheet.
• Cut potatoes and mix together spices. In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated.
• Spread out potatoes on lined baking sheet.
• Bake for 25 minutes. Flip/stir potatoes to make sure sides are getting evenly roasted. Bake for additional 15-20 minutes until potatoes are browned.
• If your potatoes are not getting crispy, turn your oven to broil for a few minutes, making sure to watch that they don't burn.

SWEET POTATO FRIES WITH CHIPOTLE DIPPING SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Place cut sweet potatoes into a large mixing bowl, followed by the rest of the ingredients for the fries. Use your hands to toss everything together until well coated.
• Spread fries over 1 or 2 large baking sheets, giving the potato wedges plenty of room so that they bake evenly. Place on the center rack of the oven and bake for 25 to 30 minutes, flipping the fries half-way through, or until fries are golden brown and crispy.
• Remove tray from the oven and allow fries to cool on the baking sheet for 5 minutes before serving with chipotle dipping sauce (instructions below)
• Add all ingredients for the chipotle dipping sauce to a small blender and blend until completely smooth. Use immediately or refrigerate in an air-tight container until ready to use. Sauce will keep in the refrigerator for 7 days.

SWEET POTATO ENCHILADAS

Steps:

• Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
• Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
• Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
• Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
• Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
• Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

MEXICAN SWEET POTATO FRIES RECIPE

Steps:

• Preheat the oven to 425°F. Combine the sweet potatoes, taco seasoning and olive oil on a cookie sheet. Bake for 15 minutes or until turning golden. In the meantime, place all sauce ingredients into a mini food processor. Process until it has your desired consistency (can be more chunky or more smooth). Serve the hot fries with the dip.

SKILLET MEXICAN POTATOES

Steps:

• In a cast-iron skillet, heat oil over medium heat. Once the oil is hot, add potatoes. Cook and stir for 20-25 minutes until the potatoes are tender. The time will depend on the size of the potato chunks.
• While the potatoes are cooking, brown the ground beef in another skillet. Drain off the fat.
• Add taco seasoning and water to the ground beef and stir to coat.
• Once the potatoes are cooked, top the potatoes with the ground beef, then sprinkle cheese over the beef.
• Broil potatoes on high for about 3 minutes, until the cheese is melted. Watch the potatoes carefully while they are under the broiler.
• Remove the potatoes from the oven and top them with pico de gallo and sour cream, if desired.
• Serve immediately.

MEXICAN POTATOES

Steps:

• Boil the potatoes with the baking soda for 10-12 minutes
• Mince the garlic, rosemary, and oregano. Infuse the 2 tbsp olive oil with the garlic, rosemary, and oregano
• Drain the potatoes and let the potatoes cool for a few minutes
• Add the potato to the olive oil mixture. Then add the fajitas seasoning to the potatoes and stir to cover all potatoes with the seasoning and herbs
• Heat the oven 400℉/200℃. Line a baking tray with parchment paper, put the potatoes on the tray, and bake the potatoes for 20-25 minutes. Turn the potatoes midway through the baking time
• Take out of the oven and sprinkle with some finely chopped red onion, parsley, or scallion. Serve immediate

BAKED SWEET POTATO FRIES WITH TAHINI DIP

Steps:

• Preheat the oven to 425 degrees F.
• Cut your sweet potatoes into wedges that are roughly the same size. Place on a baking sheet and toss with olive oil, cumin, salt, and pepper.
• Roast for 30 minutes (make sure the fries are not touching), flipping halfway through.
• As the sweet potatoes are roasting, combine the Greek yogurt, tahini and garlic in a bowl. Stir to combine. Add water to thin and the splash of lemon juice. Sprinkle with salt and pepper and drizzle with olive oil. Stir to combine.

MEXICAN SWEET POTATO FRIES

Steps:

• Wash, peel and cut up potatoes into fries or cubes.
• Toss with oil then with taco seasonings.
• Add to slightly greased pan and bake in 425°F oven 10 minutes, turn, 10 more minutes.
• These will likely come out better (and not need to be turned) if you place a cooling rack on/in the cookie sheet and then place the fries on the rack. The air gets right around the fries. (Tip learned from Rachael Ray).