Taco night gets a vibrant, flavor-packed twist with these sweet potato tacos. Imagine tender, caramelized sweet potato cubes tucked into warm tortillas with cool, creamy toppings and a bright squeeze of lime. It’s a wonderfully forgiving and satisfying meal that balances hearty and fresh perfectly.
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Why You’ll Love This Sweet Potato Tacos
Satisfying & hearty: Tender, creamy sweet potatoes with crisp edges.
Flavorful combination: Smoky spices meet natural sweetness and zesty toppings.
Make-ahead friendly: Roast filling ahead for quick assembly later.
Versatile crowd-pleaser: Easily vegan, gluten-free, and customizable for all.
Ingredients & Tools
- 2 large sweet potatoes (about 900g), peeled and diced into 1/2-inch cubes
- 1 large red onion, thinly sliced
- 3 tablespoons olive oil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder (or to taste)
- Salt and black pepper to taste
- 8 small corn or flour tortillas
- 1 large avocado, sliced or diced
- 1/2 cup sour cream or vegan alternative (thinned with a little lime juice)
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Optional extras: crumbled feta or cotija cheese, pickled red onions, a drizzle of hot sauce.
Notes: Don’t be shy with the spices—they form a beautiful crust on the sweet potatoes. Smoked paprika makes a world of difference, giving a deep, almost bacony aroma.
Tools: A large baking sheet, parchment paper, a good mixing bowl.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 7 g |
| Fat: | 15 g |
| Carbs: | 58 g |
| Fiber: | 10 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Dice your potatoes evenly. This is probably the single most important step for perfect tacos. If the pieces are all different sizes, some will burn while others are still hard. Aim for 1/2-inch cubes so they all roast at the same rate and get that ideal tender-inside, crispy-outside texture.
- Don’t overcrowd the pan. If you pile all the sweet potatoes on top of each other, they’ll steam instead of roast. You want a single, even layer with a little space between the pieces. If your baking sheet is small, just use two—it’s worth it for that beautiful caramelization.
- Warm your tortillas properly. A cold, stiff tortilla can ruin the whole experience. You can warm them directly over a low gas flame for a few seconds each side, in a dry skillet, or wrapped in a damp tea towel in the oven. This makes them pliable, warm, and infinitely more delicious.
- Prep your toppings in advance. Having all your toppings chopped, sliced, and ready to go in little bowls makes the final assembly so much smoother and more enjoyable. It also lets everyone build their dream taco without a traffic jam in the kitchen.
How to Make Sweet Potato Tacos
Step 1: First, get your oven nice and hot—preheat it to 425°F (220°C). While it’s warming up, line a large, rimmed baking sheet with parchment paper. This isn’t just for easy cleanup; it also helps prevent any sticky potato bits from welding themselves to the pan.
Step 2: Now, let’s get the star of the show ready. Take your peeled and diced sweet potatoes and toss them into a large mixing bowl. Add the sliced red onion, olive oil, smoked paprika, cumin, garlic powder, chili powder, a good pinch of salt, and a few grinds of black pepper. Use your hands or a large spoon to toss everything together until every single piece of potato and onion is evenly coated in the oil and spices. You’ll notice the vibrant orange color of the potatoes instantly becomes richer and deeper.
Step 3: Pour the seasoned sweet potatoes and onions onto your prepared baking sheet and spread them out into a single, even layer. Make sure none of the pieces are overlapping or piled up. This is the secret to getting them crispy rather than steamed. Pop the tray into the preheated oven and roast for 20-25 minutes. About halfway through, take the tray out and give everything a good stir and flip. You’re looking for the potatoes to be fork-tender and the edges to be nicely browned and slightly crisp.
Step 4: While the potatoes are roasting, this is your chance to get all your toppings prepped. Slice or dice the avocado, chop the cilantro, thin the sour cream with a squeeze of lime juice so it’s drizzle-able, and get your lime wedges ready. If you’re using any extra toppings like cheese or pickled onions, have them standing by too.
Step 5: Just before the sweet potatoes are done, it’s time to warm your tortillas. My favorite method is to heat a dry skillet over medium heat and warm each tortilla for about 30-60 seconds per side, until it’s soft, pliable, and has a few light brown spots. You can also stack them and wrap them in a slightly damp tea towel, then warm them in the oven for 5-7 minutes.
Step 6: Once the sweet potatoes are perfectly roasted, take them out of the oven. They should smell incredible—smoky, sweet, and savory all at once. Now, for the best part: assembly! Set up a little taco bar with the warm tortillas, the roasted sweet potato filling, and all your bowls of toppings. Let everyone build their own masterpiece.
Storage & Freshness Guide
- Fridge: Store filling and toppings separately in airtight containers for up to 3 days.
- Freezer: Freeze roasted sweet potato filling for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat filling in a skillet or oven; warm tortillas fresh and assemble just before serving.
Serving Suggestions
Complementary Dishes
- A simple black bean salad — The creamy, earthy beans are a perfect protein-packed side that complements the sweet and smoky potatoes beautifully.
- Mexican street corn (Esquites) — The creamy, tangy, and spicy flavors of this classic corn salad are an absolute dream next to these tacos.
- Cilantro-lime rice — For those who want to turn their tacos into a burrito bowl situation, this fluffy, zesty rice is the perfect base.
Drinks
- A classic margarita — The sharp, citrusy tang of a good margarita cuts through the richness of the tacos and cleanses the palate perfectly.
- A crisp Mexican lager — The light, bubbly, and slightly bitter profile of a cold beer is a no-fail pairing for any taco night.
- Sparkling water with lime — A simple, refreshing non-alcoholic option that highlights the fresh lime in the tacos themselves.
Something Sweet
- Churros with chocolate dipping sauce — The warm, cinnamony crunch of a churro is the ultimate festive finish to a Mexican-inspired feast.
- Mango sorbet — A light, fruity, and refreshing scoop of sorbet feels just right after a satisfying savory meal.
- Flan — The rich, creamy caramel custard is a decadent and traditional way to end your taco night on a high note.
Top Mistakes to Avoid
- Mistake: Cutting the sweet potato pieces too large. Big, chunky cubes will take forever to cook through, and the outside might burn before the inside is tender. Stick to that 1/2-inch dice for the perfect texture in every bite.
- Mistake: Skipping the step of warming the tortillas. A cold tortilla is often stiff and can crack when you fold it, making for a messy eating experience and muting the flavors. A warm tortilla is flexible and aromatic—it’s a game-changer.
- Mistake: Adding wet toppings too early. If you assemble all your tacos with the sour cream and avocado long before serving, the tortillas can become soggy. It’s best to let everyone assemble their own tacos right before they eat them.
- Mistake: Underseasoning the sweet potatoes. The potatoes themselves are quite mild, so they really need that generous coating of oil and spices to shine. Don’t be afraid of salt and pepper here—taste the mixture before it goes in the oven.
Expert Tips
- Tip: Add a splash of acid to the roasted potatoes. Right when the sweet potatoes come out of the oven, squeeze a little fresh lime juice over them and give them a quick toss. The hit of bright acidity will make all the other flavors pop.
- Tip: Get creative with your toppings. Think beyond the basics! Quick-pickled red onions, a crunchy cabbage slaw, sliced radishes, or even a dollop of mango salsa can add incredible layers of texture and flavor.
- Tip: Use two baking sheets if needed. I’ll say it again because it’s that important: crowding the pan is the enemy of browning. If your potatoes are piled on top of each other, they won’t crisp up. Using two trays is a simple fix for a much better result.
- Tip: Make a double batch of the filling. The roasted sweet potato mixture is fantastic as a leftover. You can toss it into salads, scramble it with eggs, or use it as a filling for quesadillas later in the week.
FAQs
Can I make these sweet potato tacos ahead of time?
Absolutely! The roasted sweet potato filling is a fantastic make-ahead component. Let it cool completely after roasting, then store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, you can reheat it in a skillet over medium heat or spread it on a baking sheet and warm it in a 350°F (175°C) oven until hot. I’d recommend prepping the toppings separately and chopping the avocado fresh, though, to keep everything bright and prevent browning.
What’s the best way to reheat leftover tacos?
Honestly, I don’t recommend assembling the tacos and then reheating them—the tortillas will get soggy. Instead, keep the components separate. Reheat the sweet potato filling as described above, and warm your tortillas fresh. Then, assemble new tacos with the fresh toppings. It only takes a few minutes and the quality is so much better than a microwaved, pre-made taco.
Can I use different kinds of potatoes?
You can, but the result will be quite different. Regular white or Yukon gold potatoes are more starchy and savory, and they won’t have the same natural sweetness or creamy texture. The spice blend here is really designed to complement the sweet potato. If you do switch, just know you’ll lose that signature sweet-and-smoky balance that makes this recipe so special.
How can I make this recipe spicier?
There are so many easy ways to turn up the heat! You could increase the amount of chili powder in the spice rub, add a pinch of cayenne pepper, or include a diced jalapeño (seeds and all) to the baking sheet with the sweet potatoes. For serving, a drizzle of your favorite hot sauce or a sprinkle of sliced fresh chilies on top is a perfect, customizable way to add spice.
Are corn or flour tortillas better for these tacos?
This really comes down to personal preference and is a fun way to mix things up! Corn tortillas offer a traditional, slightly nutty flavor and a firmer texture that holds up well to the hearty filling. Flour tortillas are softer, more pliable, and have a mild flavor that lets the sweet potato filling really be the star. I love both, so I often offer a mix for taco night. Just make sure to warm them properly, whichever you choose.
Sweet Potato Tacos
Make delicious Sweet Potato Tacos with roasted spiced potatoes and fresh toppings. A healthy, easy meal for any night. Get the full recipe here!
Ingredients
For the Taco Filling:
-
2 large sweet potatoes (about 900g, peeled and diced into 1/2-inch cubes)
-
1 large red onion (thinly sliced)
-
3 tablespoons olive oil
-
1 1/2 teaspoons smoked paprika
-
1 teaspoon ground cumin
-
1/2 teaspoon garlic powder
-
1/4 teaspoon chili powder (or to taste)
-
Salt and black pepper (to taste)
For Assembly:
-
8 small corn or flour tortillas
-
1 large avocado (sliced or diced)
-
1/2 cup sour cream or vegan alternative (thinned with a little lime juice)
-
1/4 cup chopped fresh cilantro
-
1 lime (cut into wedges)
-
Optional extras (crumbled feta or cotija cheese, pickled red onions, a drizzle of hot sauce)
Instructions
-
First, get your oven nice and hot—preheat it to 425°F (220°C). While it's warming up, line a large, rimmed baking sheet with parchment paper. This isn't just for easy cleanup; it also helps prevent any sticky potato bits from welding themselves to the pan.01
-
Now, let's get the star of the show ready. Take your peeled and diced sweet potatoes and toss them into a large mixing bowl. Add the sliced red onion, olive oil, smoked paprika, cumin, garlic powder, chili powder, a good pinch of salt, and a few grinds of black pepper. Use your hands or a large spoon to toss everything together until every single piece of potato and onion is evenly coated in the oil and spices. You’ll notice the vibrant orange color of the potatoes instantly becomes richer and deeper.02
-
Pour the seasoned sweet potatoes and onions onto your prepared baking sheet and spread them out into a single, even layer. Make sure none of the pieces are overlapping or piled up. This is the secret to getting them crispy rather than steamed. Pop the tray into the preheated oven and roast for 20-25 minutes. About halfway through, take the tray out and give everything a good stir and flip. You're looking for the potatoes to be fork-tender and the edges to be nicely browned and slightly crisp.03
-
While the potatoes are roasting, this is your chance to get all your toppings prepped. Slice or dice the avocado, chop the cilantro, thin the sour cream with a squeeze of lime juice so it's drizzle-able, and get your lime wedges ready. If you're using any extra toppings like cheese or pickled onions, have them standing by too.04
-
Just before the sweet potatoes are done, it's time to warm your tortillas. My favorite method is to heat a dry skillet over medium heat and warm each tortilla for about 30-60 seconds per side, until it's soft, pliable, and has a few light brown spots. You can also stack them and wrap them in a slightly damp tea towel, then warm them in the oven for 5-7 minutes.05
-
Once the sweet potatoes are perfectly roasted, take them out of the oven. They should smell incredible—smoky, sweet, and savory all at once. Now, for the best part: assembly! Set up a little taco bar with the warm tortillas, the roasted sweet potato filling, and all your bowls of toppings. Let everyone build their own masterpiece.06
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