These tacos are hearty, colorful, and bursting with flavor. Roasted sweet potatoes offer natural sweetness and a soft texture that pairs beautifully with crunchy toppings and warm tortillas. They’re also versatile—great for weeknight dinners, meal prep, or feeding a crowd. Plus, they’re naturally vegetarian, and easy to make gluten-free or vegan with simple swaps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sweet potatoes olive oil chili powder cumin garlic powder salt corn or flour tortillas optional toppings: black beans, avocado, red onion, cilantro, lime, salsa, cheese, sour cream, slaw
Directions
Preheat your oven to 425°F (220°C).
Peel and dice the sweet potatoes into small cubes.
Toss them in olive oil, chili powder, cumin, garlic powder, and salt.
Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until tender and slightly crispy.
While the potatoes roast, warm the tortillas in a dry skillet or microwave.
Prepare your toppings: rinse black beans, slice avocado, chop onions, etc.
Assemble the tacos by layering roasted sweet potatoes in each tortilla, then add your favorite toppings.
Finish with a squeeze of lime and serve warm.
Servings and timing
This recipe makes 4 tacos (2–3 servings). Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Spicy Version: Add chipotle powder or hot sauce to the seasoning mix.
Cheesy Tacos: Top with crumbled feta or shredded cheddar cheese.
Vegan Style: Use plant-based toppings like vegan sour cream or cashew crema.
Southwest Blend: Add corn, black beans, and a drizzle of lime crema.
Crunchy Tacos: Use crispy taco shells instead of soft tortillas.
Storage/Reheating
Store roasted sweet potatoes and toppings separately in the fridge for up to 4 days. To reheat, warm the sweet potatoes in a skillet or microwave until heated through. Assemble tacos just before serving to keep the tortillas fresh and avoid sogginess.
FAQs
Can I use canned sweet potatoes?
Fresh sweet potatoes are best for roasting, but drained canned sweet potatoes can work in a pinch—just skip roasting and pan-fry briefly.
Are sweet potato tacos healthy?
Yes, they are packed with fiber, vitamins, and healthy carbs, especially when served with wholesome toppings.
What type of tortilla works best?
Corn tortillas offer traditional flavor and are naturally gluten-free, while flour tortillas are softer and more flexible.
How can I add more protein?
Include black beans, refried beans, tofu, or a sprinkle of cheese for extra protein.
Can I prep the ingredients ahead?
Yes, roast the sweet potatoes and chop toppings ahead to make assembly quick and easy.
What toppings go best with sweet potato tacos?
Avocado, red onion, cilantro, lime, salsa, slaw, and cheese all pair well.
Can I make these tacos vegan?
Absolutely—just skip the dairy toppings or use vegan alternatives.
Do I need to peel the sweet potatoes?
Peeling is optional, but it helps with texture and seasoning absorption.
How do I keep the tacos from falling apart?
Don’t overfill them, and warm the tortillas slightly before assembling to keep them flexible.
Can I air-fry the sweet potatoes?
Yes, air fry at 400°F (200°C) for about 15–18 minutes, shaking halfway through, for a crispier result.
Conclusion
Sweet Potato Tacos are a delicious and nourishing meal that combines sweet, savory, and spicy flavors all in one bite. Whether you’re feeding your family or making a quick solo dinner, these tacos are easy to prepare and endlessly customizable. Enjoy them fresh and warm with your favorite toppings for a satisfying plant-based meal.
Sweet Potato Tacos are a delicious, colorful, and wholesome vegetarian meal made with roasted sweet potatoes and your favorite toppings. Perfect for weeknight dinners or meal prep, these tacos are flavorful, satisfying, and easy to customize.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:2–3 servings (4 tacos)
Category:Main Dish
Method:Roasting
Cuisine:Mexican-Inspired
Diet:Vegetarian
Ingredients
2 medium sweet potatoes, peeled and diced
1 1/2 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp salt
4 corn or flour tortillas
Optional toppings: black beans, avocado, red onion, cilantro, lime wedges, salsa, cheese, sour cream, slaw
Instructions
Preheat oven to 425°F (220°C).
Peel and dice the sweet potatoes into small cubes.
In a bowl, toss the sweet potatoes with olive oil, chili powder, cumin, garlic powder, and salt.
Spread the seasoned sweet potatoes on a baking sheet in a single layer.
Roast for 25–30 minutes, flipping halfway through, until tender and slightly crispy.
While the potatoes roast, warm the tortillas in a dry skillet or microwave.
Prepare your toppings: rinse black beans, slice avocado, chop red onion, etc.
Assemble the tacos by filling each tortilla with roasted sweet potatoes and your choice of toppings.
Finish with a squeeze of lime and serve immediately.
Notes
Air fry sweet potatoes for a crispier texture—cook at 400°F (200°C) for 15–18 minutes, shaking halfway.To make vegan, use plant-based toppings like vegan sour cream or cashew crema.Prep toppings and sweet potatoes ahead for quick assembly during busy weeknights.Don’t overfill tortillas to avoid breakage—warm tortillas help them stay flexible.
