Name: Roasted Sweet Potato Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large Sweet Potatoes; 2 tbsp Olive Oil; 1 tsp Smoked Paprika; 1 tsp Ground Cumin; 0.5 tsp Chili Powder; 0.5 tsp Sea Salt; 8 pieces Corn Tortillas; 1 can Black Beans, rinsed; 1 cup Red Cabbage, shredded; 1 large Avocado; 0.5 cup Greek Yogurt; 1 tbsp Lime Juice; 0.25 cup Fresh Cilantro

"These roasted sweet potato tacos are a vibrant explosion of flavor, combining caramelized edges with smoky cumin and chili spices. Topped with a tangy lime crema and crunchy cabbage slaw, they offer a satisfying texture that even meat-lovers will crave."

1 Ingredients

Qty	Item
2 large 600 g	Sweet Potatoes
2 tbsp 30 ml	Olive Oil
1 tsp 2 g	Smoked Paprika
1 tsp 2 g	Ground Cumin
0.5 tsp 1 g	Chili Powder
0.5 tsp 3 g	Sea Salt
8 pieces 8 pieces	Corn Tortillas
1 can 400 g	Black Beans, rinsed
1 cup 70 g	Red Cabbage, shredded
1 large 1 large	Avocado
0.5 cup 120 ml	Greek Yogurt
1 tbsp 15 ml	Lime Juice
0.25 cup 10 g	Fresh Cilantro

2 Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Peel and cube the sweet potatoes into 1/2-inch pieces. In a large bowl, toss the cubes with olive oil, smoked paprika, cumin, chili powder, and salt until evenly coated.

Spread the sweet potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until the potatoes are tender and browned at the edges.

While the potatoes roast, prepare the lime crema by whisking together the Greek yogurt, lime juice, and a pinch of salt in a small bowl.

Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.

Assemble the tacos by placing a spoonful of black beans and roasted sweet potatoes in each tortilla. Top with shredded cabbage, avocado slices, a drizzle of lime crema, and fresh cilantro.

·
For extra crispy sweet potatoes, ensure they are completely dry before tossing with oil and spices.
·
To make this recipe vegan, substitute the Greek yogurt with a cashew-based cream or a dairy-free almond yogurt.
·
Char the corn tortillas directly over a low gas flame for a few seconds to add a professional smoky aroma.
·
Add pickled red onions for a bright pop of acidity and color to balance the sweetness of the potatoes.

? Frequently Asked Questions

Can I use yams instead of sweet potatoes?

Yes, yams work perfectly in this recipe, though they may have a slightly different sugar content and roasting time.

How do I store and reheat leftovers?

Store the roasted sweet potatoes in an airtight container for up to 4 days. Reheat them in a 350°F oven or an air fryer to restore their texture.

Is this recipe gluten-free?

Yes, as long as you use 100% corn tortillas and verify that your spices are free from cross-contamination.

What can I serve as a side dish with these tacos?

A side of Mexican street corn (elote), a simple quinoa salad, or spicy cilantro lime rice pairs beautifully.

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