Sweet Potato Tacos
Sweet potato tacos for dinner are one of those meals that feel effortless but still exciting. The natural sweetness pairs beautifully with smoky spices, creamy sauces, and crunchy toppings.
Equipment
- Large baking sheet
- Parchment paper (optional)
- Sharp chef’s knife
- Cutting board
- Mixing Bowl
- Small bowl + spoon or whisk
- Tongs or Spatula
- Skillet or dry pan
Ingredients
For the Sweet Potatoes
- 3 medium sweet potatoes peeled and diced (about 4 cups)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Tacos
- 8 small corn or flour tortillas
- 1 cup canned black beans drained and rinsed
- 1 cup shredded red cabbage
- 1 ripe avocado sliced
- ¼ cup chopped fresh cilantro
- ½ cup crumbled feta or cotija cheese optional
- 1 lime cut into wedges
For the Lime Crema (Optional but Recommended)
- ½ cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- 1 small garlic clove minced
- Pinch of salt
Instructions
Step 1: Prep the Sweet Potatoes
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper for easy cleanup.
- Peel the sweet potatoes and cut them into small, even cubes (about ½–¾ inch pieces).
- Add the diced sweet potatoes to a large mixing bowl.
- Pro Tip: Try to keep the cubes roughly the same size so they roast evenly. Smaller pieces = more crispy edges.
Step 2: Season and Roast
- Drizzle the olive oil over the sweet potatoes.
- Sprinkle in the chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.
- Toss everything together until the cubes are evenly coated with oil and spices.
- Spread the sweet potatoes out on the baking sheet in a single layer.
- Make sure they’re not overlapping.
- Pro Tip: Give them space! Crowded sweet potatoes will steam instead of roast, and you won’t get those golden, caramelized edges.
- Roast for 25–30 minutes.
- Flip them halfway through cooking using tongs or a spatula.
- Roast until the edges are browned and slightly crisp, and the centers are fork-tender.
Step 3: Prepare the Lime Crema
- In a small bowl, combine the sour cream (or Greek yogurt), fresh lime juice, minced garlic, and a pinch of salt.
- Stir or whisk until completely smooth.
- Taste and adjust with more lime juice or salt if needed.
- Pro Tip: If you prefer a drizzle consistency, add 1–2 teaspoons of water and stir until it loosens slightly.
Step 4: Warm the Tortillas
- Heat a dry skillet over medium heat.
- Place one tortilla in the pan and warm for about 20–30 seconds per side.
- Repeat with the remaining tortillas.
- They should be soft, flexible, and slightly toasted.
- Pro Tip: Keep warmed tortillas stacked and wrapped in a clean kitchen towel to stay soft and warm while you assemble.
Step 5: Assemble the Tacos
- Spoon a generous amount of roasted sweet potatoes into each tortilla.
- Add a few spoonfuls of black beans.
- Top with shredded red cabbage, avocado slices, and crumbled cheese if using.
- Drizzle with lime crema.
- Finish with fresh cilantro and a squeeze of lime.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 420–480 kcal
- Protein: 10–14g
- Carbohydrates: 60–65g
- Fiber: 10–12g
- Fat: 15–20g
- Saturated Fat: 4–6g
- Sugar: 10–12g
- Sodium: 450–600mg