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Polvo Rojo Sweet Potatoes

If you have seen us at the Farmers Market lately, we have been raving about Polvo Rojo on sweet potatoes, so here is our simply delicious recipe! (Pro Tip: Make extra pepitas! They make an incredible salad topper or snack throughout the week. You can store them in your cabinet for at least 2 weeks, but they won't last that long.)

Prep Time:

Cook Time:




10 Minutes (don't forget to preheat your oven!)

45 Minutes


Polvo Rojo, Low Rider, Adobo Seasoned Salt

Vegan, Gluten Free, Easy, Side Dish, Vegetables

What You Need

  • 2 Sweet Potatoes⁠

  • Olive oil⁠

  • Cilantro⁠

  • Untoasted pumpkin seeds⁠

What To Do

  • Pre Heat oven to 425F.

  • Put your pumpkin seeds in a bowl and toss with a light drizzle of olive oil, and dust with both Polvo Rojo and Lowrider.

  • Place on a baking sheet and cook for 10 minutes, then remove from oven and let cool.

  • Slice your potatoes on the bias, about a half inch thick.

  • Use your bowl toss the potatoes in olive oil.

  • Place on a baking sheet and season both sides with Lowrider first, then Polvo Rojo.

  • Roast in the oven for 25-35 minutes; if you like softer texture lean towards the 35 mark.

  • Remove from oven, let cool, and arrange on a serving plate.

  • Garnish with the pepitas and cilantro.⁠ ⁠


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