Salty, Tangy, Sweet Potatoes, and the Magic of Day-Long Holidays
Mexican Style Sweet Potatoes - Gluten-, dairy-, soy-, nut- free
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When I was a child, every year, due to limited funds we would take a one-day holiday. We'd wake up buzzing with excitement, pack for three seasons of weather, grab our faded bucket and spade, and march with my mum and brother towards the coach that would whisk us away to the magical seaside town of Clacton.
One day holidays are an art. There’s no time for pootling around, you need to squeeze in all you can. Building sandcastles, paddling in the cool sea-foam, wrestling with deckchairs, and best of all, indulging in gloriously naughty, salty, tangy, crispy chips wrapped in white, greasy paper. No matter the weather, those chips were the taste of summer.
These days, my holidays are thankfully longer, but the magic of day-long escapes has stayed with me. Every few months, my partner and I wake up early and drive to the coast. Whatever the weather, we start the day with a fantastic breakfast at a cosy wooden café nestled in the dunes and spend some time on the beach before heading home with sandy toes and happy hearts.
The café’s menu is simple yet inclusive, with many options that are dairy-free, gluten-free, or vegan. It is perfect for breakfast or lunch all year round. One of my favourites is their sweet potato patties, fried to perfection and topped with an egg (Veggie) or avocado (Vegan) —a dish that keeps the spirit of summer alive. Their long shelf full of teas is an added bonus for me.
Inspired by those patties, I created this recipe -Mexican-style roasted sweet potatoes with a tangy lime mayonnaise. They’re gluten-, dairy-, egg-, soy-, nut-free—and absolutely delicious. This dish captures the tangy saltiness I loved as a child, balanced with the natural sweetness of roasted sweet potatoes. A hint of spice adds a warming kick, and unlike chip shop chips which are fried, these are kinder on your belly while still tasting like summer.
Quick and easy to prepare, these sweet potatoes are perfect as a side to my crispy mushroom tacos, an all year round lunchtime salad, or part of a small-plate spread for sharing.
Recipe below.
Mexican Style Roasted Sweet Potatoes
Servings: Makes a side for 3-4
Prep time: 10 MINS
Cooking time: 30-40 MINS (Depending on size of your potatoes pieces)
Ingredients
1kg sweet potatoes
0.3 tsp ground all spice
0.5 tsp cumin
1 tsp mild chilli powder
0.5 tsp garlic powder (If you have it, if not leave it out)
0.5 tsp onion powder (If you have it, if not leave it out)
0.3 tsp smokey chilli flakes (if you want some heat)
3 whole garlic cloves
1 tsp maple syrup
1.5 tbsp olive or sunflower oil
Salt to taste
Lime Mayo Dip
10 tbsp vegan mayo (Light if you prefer)
1 tsp fresh lime juice
Aprox half a lime zested (Unwaxed)
Salt to taste
Chopped coriander to serve
Directions
1. Peel then cut the sweet potatoes into equal 2cm cubes approx, place into a bowl.
2. In a smaller bowl, mix the rest of the ingredients apart from the whole garlic cloves.
3. Coat the sweet potatoes in the marinade/dressing.
4. Then layout on a baking paper-covered large roasting pan so they aren’t touching. Use two if need be.
5. Make a small slit in the garlic cloves then spread them in the same roasting pan/s.
6. Cook for approx 25-40 minutes till crispy. (The size you cut them will impact the time it takes to cook them).
7. While they are cooking, make the lime mayo dip.
Mix the lime juice, vegan mayo and salt. Add half of the zest then some more till you get the strength of flavour that works for you.
Place the mayo dip on the side/on top and serve.
Serve the potatoes topped with the coriander and enjoy!
What’s a food that instantly takes you back to childhood? 🍽️✨ I’d love to hear about the meals, snacks, or treats that bring back special memories for you! Drop them in the comments. ⬇️💬
sweet and tangy...such great counterpoints....I went right along on your romp near the sea
This sounds so delicious!