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

Step 1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2. 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.

Step 3. 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.

Step 4. 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.

Step 5. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.

Step 6. 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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