Sweet potato tacos are the perfect way to elevate your next taco night with bold flavors and fresh ingredients. Whether you’re vegan/ vegetarian or just in the mood for a meatless meal, these delicious tacos will hit the spot!
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There’s something special about sweet potato tacos. They bring together the hearty nature of roasted sweet potatoes with the rich flavors of refried beans.
And when you char those corn tortillas over an open flame? Pure taco perfection. I personally enjoy adding a little heat to my tacos with chili powder and garlic powder.
But you know what? The green sauce made with lime zest and cilantro is the best part. And don’t even get me started on the wonders of a crunchy cabbage slaw to top it off!
How to Make Sweet Potato Tacos
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to.
To make this Sweet Potato Tacos recipe, you will need the following ingredients:
- Sweet potato
- Olive oil
- Kosher salt
- Ground black pepper
- Refried beans
- Purple cabbage
- Avocado
- Corn tortillas
- Lime juice
- Fresh cilantro
- Garlic
Cooking Sweet Potato Tacos
Sweet Potato Tacos is a simple recipe that can be made in just a few simple steps.
First, preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
Add the diced sweet potatoes to a medium size mixing bowl and drizzle them with the olive oil and a sprinkle of salt and pepper. Then toss to coat them.
Spread the sweet potato cubes onto the lined baking sheet.
Roast in the oven on the sheet pan for 15-20 minutes until they are golden brown and tender.
While the sweet potatoes are cooking you can mix up the green avocado sauce. Add all of the sauce ingredients to a food processor or blender.
Then blend on high until fully combined. Set aside.
To build the tacos, char the tortillas over an open flame on the stove or in a dry skillet over medium heat for 15-20 seconds per side.
Place the tortillas onto a plate, top each on with some of the refried beans, some roasted sweet potato, sliced purple cabbage, sliced avocado and a drizzle of the green sauce.
Serve immediately and enjoy!
Now, here’s a little tip. If you have any roasted sweet potatoes left over, they make a great addition to salads or can be incorporated into other vegetarian Mexican recipes.
And if you’re feeling adventurous, you can even try sweet potato chickpea taco next time. That’s the beauty of these recipes; they’re adaptable and versatile.
Y’all enjoy! And let me know if you try the sweet potato tacos.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
Now, before you go, remember to enjoy your tacos with a variety of toppings, maybe even a squeeze of lime, and share this great recipe with friends and family. They’re sure to be a hit on your next taco night! Whether you’re vegan/ vegetarian looking for the perfect weeknight dinner or just someone who loves a good, hearty taco, these sweet potato tacos are a great option.
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Best Sweet Potato Tacos
Sweet potato tacos are the perfect way to elevate your next taco night with bold flavors and fresh ingredients.
Ingredients
For the tacos
- 1 medium sweet potato – diced into ½-1 inch cubes
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup Refried beans – homemade or store-bought
- ¾ cup sliced purple cabbage
- 1 avocado – peeled seed removed and slices or diced
- 3-4 soft corn tortillas
For the green sauce
- ½ ripe avocado
- ¼ cup olive oil
- 2 tablespoons lime juice
- ⅔ cup packed fresh cilantro
- 1 clove of garlic – peeled and minced
- ¼ teaspoon kosher salt
- Pinch of pepper
Instructions
-
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
-
Add the diced sweet potatoes to a medium size mixing bowl and drizzle them with the olive oil and a sprinkle of salt and pepper. Then toss to coat them. Spread the sweet potatoes onto the lined baking sheet and roast in the oven for 15-20 minutes until they are golden and tender.
-
While the sweet potatoes are cooking you can mix up the green sauce. Add all of the sauce ingredients to a high-speed blender and blend on high until fully combined. Set aside.
-
To build the tacos, char the tortillas over an open flame on the stove or in a pan over medium heat for 15-20 seconds per side.
-
Place the tortillas onto a plate, top each on with some of the refried beans, some roasted sweet potato, sliced purple cabbage, sliced avocado and a drizzle of the green sauce.
-
Serve immediately and enjoy!
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Kelly Planko says
Is their something I can use to replace the cilantro?