Sweet Potatoes with Tequila & Lime

Typical side dishes for Mexican and Southwestern cuisines are rice, beans and corn. These are served with everything and have been for generations. But things are changing, and now, due to better irrigation methods and farming methods, more and more varieties of vegetables are abundantly available.

Sweet potatoes are another favorite used in Southwestern and Latino cooking. They are one of the oldest cultivated crops, grown as early as 2500-1850 BCE in South and Central America. Sweet potatoes are nutritious, high in fiber, very filling, and delicious. They can be eaten boiled, baked, steamed, or fried. Sweet potatoes are usually orange but also found in other colors, such as white, red, pink, violet, yellow, and purple. In some parts of North America, sweet potatoes are called yams (though they are very similar, they are different too). Just one sweet potato gives you 102% of the vitamin A you need each day.

When I made my pork loin with mole sauce, Lomo de Cerda Con Mole I served it over shredded pan fried sweet potatoes, with a lime, tequila and brown sugar sauce. YUMMY!

Sweet Potatoes with Tequila & Lime

This is a deliciously simple dish to prepare, but is different and unique. It will definitely make your guests take notice and say “WOW!”

2 lbs shredded sweet potatoes

3/4 cup butter

2 TBSP brown sugar

2 TBSP tequila

1 TBSP lime juice

salt & pepper to taste

fresh chopped cilantro or parsley as a topping

Peel and shred the sweet potatoes. Add to a hot skillet with the butter, brown sugar and salt & pepper.

Cook for about 15 minutes to let the sweet potatoes caramelize and get slightly translucent, stirring frequently.

Add the tequila and lime juice and continue to cook for an additional 3-5 minutes, stirring frequently once again. Top with the chopped cilantro or parsley right at the end, right before serving.

Serve with your favorite Mexican or Southwestern foods, or just enjoy it on its own. Either way, it will make you realize side dishes today don’t take second place on your plate anymore. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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