Mexican Roasted Sweet Potato Cubes (Vegan)
This easy vegan recipe features perfectly tender sweet potato cubes with a smoky, spicy Mexican-inspired marinade. Pressure cooking locks in bold flavors for a quick, fuss-free dinner.
Ingredients
Ingredients
- 2 teaspoons cumin earthy, warm, and kinda nutty in taste
- 2 teaspoons smoked paprika brings a deep smoky vibe
- 1 teaspoon chilli flakes for gentle spicy kick
- 1 teaspoon salt to highlight flavors
- 2 cloves garlic crushed or grated
- 3 tablespoons olive oil helps spices stick and crisps cubes
- 1 lime juice juice of 1 lime
- 1 large sweet potato about 500-700g, chopped into 1 cm cubes
Instructions
Instructions
- Start by getting your pressure cooker sealing ring properly set. You want that baby tight so steam don’t sneak out.
- Chop your sweet potato into 1 cm/half inch cubes. It don’t gotta be perfect, just try for even sized pieces to cook evenly.
- In a big bowl, mix cumin, smoked paprika, chilli flakes, salt, crushed garlic, olive oil, and lime juice till well blended.
- Throw the cubed sweet potatoes into that bowl and toss like you mean it so every piece got a good coat of sauce.
- Place a trivet or steamer rack inside the pressure cooker and pour about 1 cup of water in the bottom. This is your steam maker.
- Put the coated sweet potatoes in a heatproof dish that fits inside your cooker then set it on top of the trivet so it's off the water directly. Lock the lid, seal that ring, and set the pressure cooker to high pressure for 5 minutes. When timer dings, do a quick release to get the float valve down fast.
Notes
Optional sprinkle of fresh cilantro or chopped green onions for garnish after cooking. Leftovers keep well in fridge up to 4 days or can be frozen. Reheat by microwave or skillet to maintain texture.