Eating Bird Food · by Brittany Mullins★ 5.0 (1)
Mexican Sweet Potatoes
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 10%
CARBS 35G60% OF CAL
5G FIBER3G ADDED6G INTRINSIC21G OTHER9G TOTAL SUGAR
FAT 8G33% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potatoes seasoned with cumin, coriander, and smoked paprika, finished with hot honey, cotija cheese, and pepitas. Tender with caramelized edges.
sidemexican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lbs sweet potatoes (peeled or scrubbed and cubed (¾–1 inch) - we did 3 medium sweet potatoes)
- 2 Tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt (plus more to taste)
- 1 Tablespoon hot honey (plus more for serving, if desired)
- ¼ cup roasted pumpkin seeds (pepitas)
- ¼ cup crumbled cotija cheese
- Fresh cilantro (for topping)
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 10%
CARBS 35G60% OF CAL
5G FIBER3G ADDED6G INTRINSIC21G OTHER9G TOTAL SUGAR
FAT 8G33% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 551mg
- Total sugar
- 9g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 575mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 551MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.