Mexican-Style Sweet Potatoes Recipe

Mexican-Style Sweet Potatoes

Serves 8

This south-of-the-border sweet potato recipe got rave reviews in our test kitchen. The flavors will liven up any meal, and it's easy to make ahead.


  • 3 pounds garnet yams (see Cook's Tip)
  • 3 green Anaheim chiles, cored and thinly sliced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • 1/2 cup milk or apple cider
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup pumpkin seeds (pepitas), toasted
  • 1/2 cup crumbled cotija cheese


  1. Preheat oven to 400°F.
  2. Roast sweet potatoes in their skins until very tender, 45 to 60 minutes.
  3. While sweet potatoes are roasting, place a large skillet over medium heat and add butter. Once melted, add peppers. Season with salt and pepper, Sauté until soft, 6 to 8 minutes.
  4. When sweet potatoes are cool enough to handle, scoop flesh from skins into a mixing bowl. Stir or mash until smooth.
  5. Add milk, cumin, cinnamon, and half the peppers. Stir. Season with salt and pepper, to taste.
  6. Transfer potatoes to microwaveable serving dish. Top with remaining peppers. (Cover and chill for up to a day.)
  7. To serve, warm in 300°F oven for 30 minutes or microwave about 5 minutes until hot throughout. Sprinkle with pumpkin seeds and cotija.
  8. Cook's Tip:
  9. While yams and sweet potatoes are not the same thing, "garnet yams" are actually sweet potatoes. They have purple-reddish skin and orange or gold flesh.


Amount Per Serving (based on 8 servings)
Calories: 220
Fat: 9 g
Saturated Fat: 4 g
Cholesterol: 15 mg
Sodium: 320 mg
Carbohydrates: 28 g
Fiber: 5 g
Sugar: 7 g
Protein: 7 g
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