Weight Watchers Recipes


Sweet and spicy Mexican roasted sweet potatoes! The perfect easy-to-make sweet potato side dish to pair with all of your Mexican themed dinners. Made with pantry friendly sweet potatoes, a few simple spices, a short blast in a hot oven, and a generous drizzle of sticky sweet honey. Easy, healthy, delicious, gluten free, paleo, and vegetarian!

Roasted sweet potatoes are an incredibly healthy vegetable to include in your diet. They are filling, packed with nutrients, full of FIBER, anti-oxidants, vitamins, minerals, and just overall nutrient DENSE. Which is always something that we strive for in our daily meals.

A few notes on this recipe

  • Cut sweet potatoes into mostly equal sized pieces to make sure that they cook evenly! The smaller the pieces, the faster the sweet potatoes will roast.
  • If the sweet potatoes are organic, leave the skins on. This boosts nutrients and fiber content. If they are not organic, you may want to peel them to reduce pesticide exposure.
  • Garnish finished sweet potatoes with any mix of ingredients that sound good to you – lime, cilantro, pumpkin seeds, or thinly sliced red onion would all be delicious!
  • Make extra sweet potatoes to save for your meal prep. Pair with a big salad, a hearty breakfast bowl, or rice, beans, and salsa!


  • 3 medium or 2 large sweet potatoes
  • 3 tablespoons avocado oil or olive oil 
  • 1 teaspoon chili powder 
  • pinch of chili flakes (optional)
  • 1/2 teaspoon garlic powder 
  • 1/2 teaspoon onion powder 
  • 1/2 teaspoon cumin 
  • 1/2 teaspoon sea salt 
  • black pepper – to taste
  • about 1 tablespoon honey


  • lime
  • cilantro 
  • chili flakes
  • pumpkin seeds
  • thinly sliced red onion


  1. Preheat oven to 425 degrees. 
  2. Wash and cut sweet potatoes into equal sized rounds – about 1/2 inch thick.
  3. Toss sweet potatoes with oil, chili powder, garlic powder, onion powder, cumin, sea salt, and black pepper. 
  4. Roast on a sheet pan, flat side down, flipping halfway through, for about 22-26 minutes, until tender all the way through and caramelized on both sides. 
  5. Serve topped with about a 1 tablespoon drizzle of honey and your favorite mexican garnishes – cilantro, lime, and extra chili flakes.

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