Sweet Potato Fajitas with Zesty Lime Sauce

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Sweet potato fajitas are a delicious and nutritious dish that brings a new twist to the traditional fajita. Even better? They’re easy on the wallet!

Two sweet potato fajitas on a plate with vegetables and zesty lime sauce.
Photo credit: Recipes From Leftovers.

This recipe combines the natural sweetness of sweet potatoes with the tangy zest of lime, creating a satisfying and refreshing dish. Perfect for any day of the week, these fajitas make good use of leftovers, helping you save money and reduce waste.

How to Make Sweet Potato Fajitas

Sweet potato fajitas with zesty lime sauce on a plate.
Photo credit: Recipes From Leftovers.

Ingredients

Ingredients for sweet potato fajitas on a baking sheet.
Photo credit: Recipes From Leftovers.

For the Fajitas, you’ll need:

  • 2 medium-sized sweet potatoes, peeled and sliced lengthwise into ½ inch wedges
  • 2 peppers of mixed colors, seeds removed and sliced
  • 1 onion, sliced
  • 2 garlic cloves, crushed and separated
  • 1 avocado, sliced
  • 1 lime, cut into wedges for serving
  • 2 tablespoons of fajita seasoning, separated
  • 2 tablespoons olive oil, separated
  • 6-8 small flour tortillas or sourdough discard tortillas, warmed

For the Zesty Lime Sauce:

  • 1 cup plain Greek yogurt
  • Zest and juice of 1 lime

Directions

Step-by-step Instructions

  1. Preheat your oven to 400 degrees F. Begin by tossing the sweet potatoes in a medium mixing bowl with one tablespoon of olive oil, one tablespoon of fajita seasoning, and one crushed garlic clove. Once mixed well, lay them on a large baking sheet and roast for 15 minutes.
  2. While the sweet potatoes are roasting, use the same bowl to mix the sliced onions and peppers with the remaining olive oil, fajita seasoning, and crushed garlic clove.
  3. Prepare your tortillas by wrapping them in foil and setting them aside. After the sweet potatoes are roasted for 15 minutes, flip them, add the peppers and onions to the baking sheet, and return them to the oven along with the tortillas for another 12 minutes.
  4. For the zesty lime sauce, combine the Greek yogurt with the zest and juice of one lime in a small bowl and set aside.
  5. Once everything is cooked, you can optionally broil the vegetables for 3 minutes to add a crisp. Serve the vegetables and warm tortillas with the zesty lime sauce, sliced avocado, and lime wedges.

Serving Suggestions

Two sweet potato fajitas on a plate with vegetables and zesty lime sauce.
Photo credit: Recipes From Leftovers.

Sweet potato fajitas pair well with various sides, salads, drinks, and desserts. Here are some suggestions to complement your meal:

  • Side Dishes:
  • Cilantro lime rice
  • Black beans or refried beans
  • Salads:
  • A fresh corn salad
  • Avocado and tomato salad
  • watermelon rind pickle salad
  • Drinks:
  • Iced tea with a splash of lime juice
  • Classic margaritas or non-alcoholic limeade
  • Desserts:
  • Churros with a chocolate dipping sauce
  • Key lime pie for a tangy finish
    Coconut cupcake with lime frosting

These options balance flavors and textures that work well with your sweet potato fajitas meal.

Sweet Potato Fajitas FAQs

Two sweet potato fajitas with peppers and avocado on a plate.
Photo credit: Recipes From Leftovers.

Can I make the zesty lime sauce in advance?

A bowl of zesty lime sauce, limes and a wooden spoon.
Photo credit: Recipes From Leftovers.

Yes, the zesty lime sauce can be prepared up to 2 days ahead of time and stored in the refrigerator. This can help speed up meal preparation.

How long can I store leftover fajita filling?

The fajita filling can be kept in an airtight container in the refrigerator for 3-4 days. This makes it a great option for meal prep or quick leftovers.

Are there any alternatives to flour tortillas for those with gluten sensitivities?

Substitute flour tortillas with gluten-free or lettuce wraps for a lighter option. This makes the dish adaptable to various dietary needs.

Sweet and spicy sweet potato fajitas


Sweet potato fajitas with zesty lime sauce are a delightful and easy-to-make meal perfect for a weeknight dinner or a casual get-together with friends. You can create a budget-friendly meal bursting with flavor by using up your leftovers and serving with versatile side dishes.

Yield: 6

Sweet Potato Fajitas with Zesty Lime Sauce

Sweet potato fajitas with zesty lime sauce on a plate.

Enjoy a modern twist on a classic with sweet potato fajitas with zesty lime sauce. A perfect blend of flavors for an unforgettable yet frugal meal.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • For the Fajitas
  • 2 medium sized sweet potatoes, peeled and sliced lengthwise into ½ inch wedges
  • 2 peppers, mixed colors, seeds removed and sliced
  • 1 onion, sliced
  • 2 garlic cloves, crushed and separated
  • 1 avocado, sliced
  • 1 lime, cut into wedges for serving
  • 2 tablespoons of fajita seasoning, separated
  • 2 tablespoons olive oil, separated
  • 6-8 small flour tortillas, warmedFor the Zesty Lime Sauce
  • 1 cup plain Greek yogurt
  • 1 lime, zest and juice

Instructions

  1. Preheat oven to 400 degrees.
  2. Place sliced sweet potatoes in a medium mixing bowl.  Add one tablespoon of the olive oil, one tablespoon of fajita seasoning and one of the crushed garlic cloves. Mix well. 
  3. Transfer sweet potatoes to a large baking sheet and roast for 15 minutes. Save the bowl to use for remaining vegetables.
  4. Place sliced onions and peppers in the mixing bowl.  Add one tablespoon of olive oil, one tablespoon of fajita seasoning and one of the crushed garlic cloves.  Mix well and set aside.
  5. Stack the tortillas on a large sheet of aluminum foil, wrap them in the foil and set aside. 
  6. Remove the baking sheet from the oven, flip the sweet potatoes and move them to one side of the baking sheet. 
  7. Transfer the bell peppers and onions to the baking sheet and spread in an even layer.  Return the baking sheet to the oven and roast for an additional 12 minutes or until the potatoes are tender and vegetables are soft. Add the foil wrapped tortillas to the oven (directly on the oven grate is fine) and allow to heat while the vegetables are roasting. If you have room you can place the wrapped tortillas in the corner of the baking sheet. Meanwhile make the zesty lime sauce. 
  8. Place the greek yogurt in a small bowl, add zest of one lime and squeeze lime juice into the bowl (about 1 tbsp).  Mix well and set aside.
  9. When the vegetables and tortillas are ready, remove from the oven. Optional to leave the vegetables behind and broil for about 3 minutes to add some crisp. 
  10. Transfer vegetables and tortillas to a serving tray, serve warm with the zesty lime sauce, sliced avocado and lime wedges. Additional topping options in notes below.

Notes

Notes:  The zesty lime sauce can be made up to 2 days ahead and stored in the refrigerator.  The fajita filling will keep well in an airtight container in the refrigerator for up to 3-4 days. 

Topping Ideas: sour cream, chopped cilantro, grated cheese, diced fresh tomatoes or salsa

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Sweet potato fajitas with spicy lime sauce.

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5 Comments

  1. These sweet potato fajitas are amazing! So much flavor and very recommended side dish, I ate this with my girls last night! YAY..

  2. I used sourdough discard tortillas, and they added a nice tangy flavor to the fajitas. Plus, it’s a great way to use up sourdough discard! I also made the zesty lime sauce with vegan yogurt and it was so creamy. Really brought the whole dish together.

  3. These sweet potato fajitas are so good and perfect for the no-meat days at my house. I loved how easy this recipe came together, and the lime sauce was excellent. Will be making these again.

  4. This is so flavorful and perfect for our weeknight dinner. Love the colorful peppers in the fajita and the zesty lime sauce made it even better. Such a simple recipe to make the sauce but the flavors are so good.

  5. I never thought of using sweet potatoes in fajitas before, but wow, was I missing out! The texture is amazing, especially when paired with the crunchy peppers and onions. Definitely adding this to my regular dinner rotation.

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