Camote Asado
Sweet potato roasted until caramelized and almost candied — a nod to the whistling camote carts of Oaxaca — then tucked into charred tortillas with lime crema and toasted pepitas. Cinnamon and cumin bridge the sweet and the savory.
- Time
- 40 min
- Heat
- Yield
- 8 tacos
- Region
- Oaxaca
Ingredients
Sweet potatoes
Lime crema
To build
Per-100g nutrition (8 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Olive oil | 900 | 0 g | 100 g | 0 g |
| Ground cumin | 500 | 0 g | 0 g | 50 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Crema mexicana | 286 | 0 g | 28.6 g | 3.6 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Queso fresco, crumbled | 298 | 18.9 g | 23.4 g | 3 g |
| Cilantro leaves | 0 | 0 g | 0 g | 0 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Heat the oven to 425°F and line a sheet pan with parchment.
Toss the sweet potato cubes with oil, cumin, canela, and salt until evenly coated.
Roast in a single layer until the edges caramelize and the centers are completely tender, flipping once.
- Advertisementslot: recipe-midsteps
Whisk the crema with lime zest, lime juice, and a pinch of salt while the camote roasts.
Char the tortillas over a flame or on a dry comal until spotted.
Fill each tortilla with roasted camote, drizzle with lime crema, and shower with queso fresco, pepitas, and cilantro.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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