🌵 Smoky Southwest Roasted Sweet Potatoes with Pepita Crema & Chili-Lime Dust

A bold, colorful side with layered textures and smoky heat

 Flavor Profile

• Smoky-Sweet (chipotle-roasted sweet potatoes)
• Creamy-Cool (lime-kissed pepita crema)
• Crunchy (spiced pepitas & crispy onions)
• Bright (fresh cilantro & lime zest)

🛒 Ingredients (Serves 4)

For the Potatoes

• 2 large orange sweet potatoes, 1″ cubes (skin on)
• 2 tbsp avocado oil
• 1 tbsp chipotle powder
• 1 tsp ground cumin
• ½ tsp Mexican oregano

For the Pepita Crema

• ½ cup raw pepitas (soaked 2 hours)
• ¼ cup water
• 2 tbsp lime juice
• 1 small garlic clove
• ½ tsp salt

For the Garnish

• ¼ cup spiced pepitas (toasted with chili powder)
• 2 tbsp crispy fried onions
• Cilantro leaves
• Lime zest
• Chili-lime salt (1:1 Tajín + flaky salt)

👨‍🍳 Step-by-Step (Chef’s Method)

1. Roast to Perfection

1. Toss sweet potatoes with oil and spices.
2. Roast at 425°F (220°C) for 25 mins (no stirring!) until caramelized.

2. Make the Crema

Blend soaked pepitas with water, lime juice, garlic, and salt until silky smooth.

3. Plate Like a Mesa Sunset

• Smear crema on warm plates.
• Heap roasted potatoes over top.
• Garnish with all the crunchies.
• Finish with lime zest and chili-lime salt.

💡 Pro Southwest Secrets

✅ Extra smoke? Add 1 tsp smoked salt to potatoes.
✅ Nut-free? Use sunflower seeds for the crema.
🌶 Heat hack: Blend 1 roasted jalapeño into the crema.

🍽️ Pairing Suggestions

• With: Black bean tacos / Chipotle-lime grilled tofu
• Drink: Mezcal margarita or hibiscus iced tea
• Leftover magic: Stuff into breakfast burritos.

Tag @goveganrecipe with your #SouthwestCrunch!
“Potatoes never had this much personality!” 🌵🎨

(Inspired by Santa Fe’s Sazón + Chef Fernando Ruiz’s borderland cuisine)

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