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Ingredients
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Sweet Potato Base
Pico de Gallo
Chipotle Aioli
Finish & Garnish
Method
Sweet Potato Base
Preheat and prepare potatoes
Preheat oven to 425°F (220°C). Wash and dry the sweet potatoes. Slice into 1" thick rounds or into wedges (uniform size so they cook evenly).
Season
In a large bowl, toss the sweet potato rounds/wedges with 2 tbs olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.
Roast
Arrange potatoes in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Roast for 20-25 minutes, flipping once halfway through, until edges are golden and potatoes are tender when pierced with a fork. For extra crispness, broil 1-2 minutes at the end while watching carefully.
Pico de Gallo
Combine ingredients
While potatoes roast, place the diced tomatoes, red onion, chopped cilantro and minced jalapeño in a medium bowl.
Season and rest
Add 2 tbs fresh lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Gently toss to combine. Let rest at room temperature for at least 10 minutes so flavors meld (can be made up to 2 hours ahead and chilled). Taste and adjust salt or lime as needed.
Chipotle Aioli
Mix aioli
In a small bowl, combine 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp adobo sauce, 1 tbs lime juice, 1 tsp minced garlic, 1/2 tsp honey and 1/4 tsp kosher salt. Whisk until smooth. If too thick, stir in up to 1 tsp water to reach a drizzleable consistency.
Adjust heat/sweetness
Taste and add more chipotle for heat, more honey for sweetness, or another 1/2 tbs lime for brightness. Chill briefly if making ahead.
Finish & Assemble
Plate
Place a layer of roasted sweet potatoes on a serving platter or individual plates.
Top with pico
Spoon a generous amount of pico de gallo over each portion of sweet potato, distributing evenly.
Drizzle aioli and garnish
Drizzle the chipotle aioli over the topped sweet potatoes (use a spoon or squeeze bottle for neat lines). Sprinkle crumbled queso fresco or feta if using, and scatter remaining chopped cilantro. Serve with lime wedges on the side for extra brightness.
Serve
Serve warm or at room temperature as an appetizer or side. Leftover pico and aioli keep refrigerated for up to 3 days; reheat sweet potatoes in a 375°F oven until warmed through.