Mexican lemony sweet potatoes

This is a fun recipe I invented to mostly get rid of all the small but healthy leftovers in my fridge. With a unique blend of spicy, lemony sour and mild sweet, this quick and easy dish is a great health option for those who like experimenting with food.

Mexican lemony sweet potatoes

Mexican lemony sweet potatoes


½ boiled and chopped sweet potato, 1 seeded breaded slice (alternatively use slightly hard white bread with 9 – 10 peanuts and some linseed), 2 ½ tablespoons fajita seasoning, ½ tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, salt to taste, coriander to garnish



  1. Grind together the seeded bread, Fajita seasoning, lemon juice and salt in a blender to make a spicy bread crumb mixture.
  2. Heat a pan and roast the bread crumb mix on it for a couple of minutes.
  3. Add the extra virgin olive oil and sweet potato to the pan and stir to ensure proper mixing.
  4. Switch off the flame and sprinkle finely chopped coriander to the dish. Mix well before serving.


Try a tip

Try roasting some sesame seeds with the bread crumbs mix to make this recipe even healthier.