Roasted Sweet Potato Tacos
Total Time
50 mins
Prep Time
20 mins
Cook Time
30 mins
Rating
4.9 out of 5 stars
(13)
Ingredients
12-14 tacos
- 1 batch refried beans (made with pinto or black beans)
- 1 pound sweet potatoes, diced into 1/2-inch cubes (also peeled, if desired)
- 1 tablespoon avocado oil (or olive oil)
- 2 teaspoons taco seasoning (homemade or store-bought)
- fine sea salt and ground black pepper
- 12 small corn tortillas or flour tortillas
- 1 avocado, peeled, pitted and thinly sliced
- toppings: chopped white or red onion, chopped fresh cilantro, lime wedges and/or lime crema
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Preparation
Step 1
Make the roasted sweet potatoes. Heat the oven to 425°F and line a baking sheet with parchment paper. In a large mixing bowl, toss the sweet potatoes with the oil, taco seasoning, and a pinch of salt and black pepper until combined. Spread the potatoes out on the prepared baking sheet in an even layer. Bake for 25-35 minutes — flipping once halfway through, until the potatoes are tender and cooked through.
Step 2
Make the refried beans. Meanwhile, while the potatoes are cooking, make a batch of refried beans according to recipe instructions.
Step 3
(Optional) Make the lime crema. Whisk the crema ingredients (see below) together until combined.
Step 4
Assemble the tacos. Once everything is cooked and ready to go, fill each tortilla with a scoop of refried beans, sweet potatoes, avocado, and any of your desired toppings.
Step 5
Serve. Serve immediately and enjoy!
Step 6
Save recipe for the next time?
Chef's notes
Lime crema instructions:
Whisk together 1 cup sour cream (or plain Greek yogurt), juice of 1 lime, 1/2 teaspoon garlic powder and a pinch of salt.
Storage instructions:
Any leftover ingredients can be refrigerated in food storage containers for up to 3 days.
