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Sweet Potato Tacos with Creamy Avocado Sauce

A vibrant and crowd-pleasing dish featuring sweet potatoes and creamy avocado sauce, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Tacos
Cuisine: Mexican, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the tacos
  • 2 medium sweet potatoes Peeled or unpeeled, diced
  • 1 tablespoon olive oil
  • 1 tablespoon chipotle in adobo Adjust to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt To taste
  • 1/2 teaspoon black pepper To taste
  • 8 small corn tortillas
  • 1 cup black beans Optional
  • 1 cup shredded cabbage Optional topping
For the creamy avocado sauce
  • 1 large ripe avocado
  • 1/2 cup plain Greek yogurt Or sour cream
  • 1 tablespoon lime juice
  • 1 clove garlic Crushed
  • 1/2 teaspoon salt To taste

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, mix the sweet potatoes with olive oil, chipotle, ground cumin, smoked paprika, salt, and pepper until evenly coated.
Cooking
  1. Spread the sweet potato mixture on a large baking sheet in a single layer.
  2. Roast for about 30 minutes, flipping halfway through, until crispy and browned.
Making the Sauce
  1. In a blender, combine the ripe avocado, Greek yogurt or sour cream, lime juice, garlic, and salt.
  2. Blend until smooth, adding a splash of water to loosen if needed.
Assembling the Tacos
  1. Heat a dry skillet over medium heat and warm each tortilla for about 20 seconds per side until pliable.
  2. Fill each warm tortilla with crispy sweet potatoes, black beans, shredded cabbage, and a generous drizzle of the creamy avocado sauce.

Notes

For best results, ensure not to overcrowd the pan during roasting. Bring ingredients to room temperature before cooking for even results. This recipe is customizable; add jalapeños for extra heat or cheese for creaminess.