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Sweet Potato Tacos

Maria G. Brooks
Sweet Potato Tacos are a wholesome and flavorful vegetarian dish that combines the sweetness of roasted sweet potatoes with savory spices and fresh toppings.
These tacos are quick to prepare, customizable, and offer a satisfying meal for taco lovers of all kinds.
Whether you enjoy them with avocado, cilantro, and salsa or mix things up with BBQ sauce or grilled corn, sweet potato tacos are a delicious and nutritious choice for any meal.
Nutrition Facts (Per Serving)
Calories: 220 kcal, Fat: 9g, Saturated Fat: 1g, Trans Fat: 0g, Carbohydrates: 32g, Fiber: 6g, Sugars: 7g
Protein: 4g, Cholesterol: 0mg, Sodium: 240mg, Potassium: 500mg, Vitamin A: 150% of the Daily Value (DV), Vitamin C: 30% of the DV, Calcium: 6% of the DV, Iron: 8% of the DV.
Estimated based on one serving (assuming 4 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican, Vegetarian
Servings 4 servings
Calories 220 kcal

Equipment

  • 1 Baking Sheet (for roasting sweet potatoes)
  • 1 Knife (for chopping sweet potatoes and toppings)
  • 1 Cutting Board (for chopping ingredients)
  • 1 Large Bowl (for tossing sweet potatoes with oil and seasoning)
  • 1 Skillet or Griddle (optional, for warming taco shells)
  • 1 Spoon (for assembling tacos)

Ingredients
  

  • 2 medium Sweet Potatoes peeled and diced
  • 1 tablespoon Olive Oil
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • Salt to taste
  • 8 Taco Shells corn or flour
  • 1 Avocado sliced
  • ½ cup Red Onion thinly sliced
  • 1 tablespoon Fresh Cilantro chopped
  • 1 Lime cut into wedges
  • ½ cup Salsa optional
  • ½ cup Shredded Cheese or Vegan Cheese optional

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Prepare the sweet potatoes: Peel and dice the sweet potatoes into small cubes.
    Toss the cubes in a large bowl with olive oil, cumin, chili powder, garlic powder, and a pinch of salt until evenly coated.
  • Roast the sweet potatoes: Spread the seasoned sweet potatoes evenly on a baking sheet.
    Roast in the oven for 25-30 minutes, or until tender and lightly crispy, tossing halfway through to ensure even cooking.
  • Prepare the taco shells: While the sweet potatoes roast, warm the taco shells in a dry skillet or griddle over medium heat for 1-2 minutes per side.
    You can also toast them for extra crunch.
  • Assemble the tacos: Once the sweet potatoes are done, remove them from the oven. Spoon a generous amount of roasted sweet potatoes into each taco shell.
    Top with sliced avocado, red onion, cilantro, and a squeeze of lime. Add salsa and cheese (if using) for extra flavor.
  • Serve: Serve the tacos immediately, garnished with extra lime wedges on the side.

Notes

  • Make Ahead: You can roast the sweet potatoes up to 2 days in advance and store them in an airtight container in the fridge. Reheat them in a skillet or microwave before assembling your tacos.
  • Customizable: Add or omit toppings to suit your preferences. Try adding black beans, grilled corn, or a drizzle of BBQ sauce for a fun twist.
  • Vegan Option: Use vegan cheese and ensure the taco shells are dairy-free for a fully vegan dish.
  • Storage: Leftover sweet potato filling can be stored in the fridge for up to 3-4 days. The taco shells are best stored at room temperature in a sealed bag to maintain their crispness.
Keyword Sweet Potato Tacos