Sweet Potato Fajitas Recipes

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FAJITA-STUFFED SWEET POTATOES



Fajita-Stuffed Sweet Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 sweet potatoes (about 10 ounces each)
3 tablespoons unsalted butter, at room temperature
Grated zest of 1/2 lime, plus wedges for serving
2 tablespoons chopped fresh cilantro, plus more for topping
Kosher salt
1 pound skirt steak, cut into 1-inch cubes
4 teaspoons fajita seasoning
Freshly ground pepper
2 teaspoons vegetable oil
1 red onion, chopped
2 bell peppers (1 red and 1 green), chopped
1 jalapeño pepper, chopped
Guacamole, sour cream, hot sauce and cotija cheese, for topping
Tortilla chips, for serving

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.

Nutrition Facts : Calories 520, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 105 milligrams, Sodium 546 milligrams, Carbohydrate 45 grams, Fiber 9 grams, Sugar 14 grams, Protein 29 grams

SWEET POTATO FAJITAS



Sweet Potato Fajitas image

If you're having a vegetarian over to dinner or just want to try something new, these fajitas are perfect. Sweet potatoes are a great substitution for chicken and beef. We loved the texture and flavor of the potatoes with their crispy edges against the melty cheese and the sliced peppers and onions. Add some salsa and cool sour...

Provided by April McIver

Categories     Other Main Dishes

Time 1h15m

Number Of Ingredients 11

2 c peeled and diced sweet potato
1 Tbsp olive oil
2 tsp fajita seasoning
2 tsp olive oil
2 large bell peppers, sliced
1 small onion, sliced vertically into strips
corn tortillas
fat-free sour cream or plain yogurt
avocado, diced
chopped fresh cilantro
salsa

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.

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