Delicious cubes of sweet potato, coated in spices, garlic and lime juice and roasted in the oven for just 20 minutes, these Mexican Roasted Sweet Potato Cubes make a delicious side dish for tacos, fajitas and BBQs.
Link to original recipe -> here
VEGAN POT PIE
Section 1: Ingredients
INGREDIENTS
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon chilli flakes
1 teaspoon salt
2 cloves garlic crushed or grated
3 tablespoons olive oil
Juice of 1 lime
1 large sweet potato (roughly 500-700g / 1-1.5lb) chopped into 1cm/½inch cubes (ish!)
Section 2: INSTRUCTIONS
INSTRUCTIONS
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.
Recipe notes
The puff pastry makes this pie effortlessly delicious. But if you prefer a homemade crust, that's fine too. Use the homemade pot pie crust in this recipe. You can also find a gluten-free crust recipe here.
The combination of veggies I have used in this recipe is perfect in this pot pie. But for a change, use another winter or summer squash or sweet potatoes.
You can bake this pot pie as one large pot pie or small, individual pies in ramekins. You should get 6-8 small pies depending on the size of your ramekins.
Notes
It’s crucial to ensure the sweet potato cubes are spread out well over the baking sheet - if they are touching each other too much or piled on top of each other they will steam rather than roast…which won’t be half so nice! I have found that if you use a good non stick baking sheet, the cubes don’t need turning throughout their cooking time, but if you are at all worried do give them a check after 10 minutes and turn them if you think necessary.
Enjoy!