If you want a flavorful, meatless dinner, you must make these sweet potato tacos. These tacos are so quick, easy, and comforting, making for the perfect weeknight meal or for taco night with friends! Even better, most of the work is hands-free as the sweet potatoes roast in the oven.
These tacos feature perfectly seasoned roasted sweet potato cubes tucked into warm corn tortillas coated with refried beans. Topped with a homemade lime crema sauce, these tacos are so cozy with varying textures that make the tacos so satisfying. Want another easy taco recipe? Try my salmon tacos recipe, shrimp tacos recipe, or cauliflower tacos recipe.
Key Ingredients You Need
- Sweet potatoes — When buying sweet potatoes, make sure they have smooth skin and with no bruises or cracks. To save time, you can purchase pre-peeled and diced sweet potatoes. After buying the sweet potatoes, do not store them in the refrigerator. Instead, keep them in a cool dark location.
- Taco seasoning — Try my homemade taco seasoning!
- Refried beans — Refried beans are cooked and mashed beans. They have a slightly sweet, earthy flavor that helps make these tacos filling and satisfying.
- Lime crema sauce — You only need a few simple ingredients to make homemade lime crema: garlic, cilantro, lime, honey, olive oil, greek yogurt, salt, and water. While you can buy a bottle from the store, this homemade version comes together in seconds.
How to Make Sweet Potato Tacos
Step 1: Peel and cut the sweet potatoes into even 1-inch chunks.
Step 2: In a large mixing bowl, add the sweet potato, taco seasoning, and olive oil, and toss to coat.
Step 3: Add the seasoned sweet potato to the baking sheet.
Step 4: Bake for 25 to 35 minutes until cooked through, turning the sweet potato cubes halfway through the cooking time.
Step 5: While the sweet potato is baking, make the sauce by adding all of the sauce ingredients into a blender and blending until smooth. Then, reheat the refried beans. Assemble the tacos by adding a layer of refried beans to the corn tortillas, followed by the baked sweet potato cubes.
Step 6: Add a drizzle of the lime crema sauce and garnish with any of the optional toppings.
Tips For This Recipe
- Make sure to spread the sweet potato cubes out on a large sheet pan. If they are too close together, they will stream and not be as crispy.
- I like to warm the tortillas before using them. Warming the tortillas before serving helps make them more pliable so they don’t rip as you assemble the tacos. It also makes them tastier! To warm the tortillas, heat them up in a skillet or over a gas stove burner.
- You can easily double or triple the recipe to feed a crowd by baking multiple sheet pans of sweet potatoes and doubling the sauce.
- These sweet potato tacos pair wonderfully with my homemade pico de gallo, guacamole, and mango salsa.
- Add some heat to the recipe by adding cayenne pepper to the refried beans when you warm them or to the sauce.
Frequently Asked Questions
Yes, you can make this taco recipe ahead of time, but I recommend storing everything separately. Roasted sweet potatoes can last in the fridge in an airtight container for up to 4 days. Reheat the sweet potatoes in the oven to keep them crispy. You can also prepare the sauce ahead of time in an airtight container. When ready to eat, heat the refried beans and assemble the tacos.
You can store leftovers in the fridge for up to 4 days. However, I recommend assembling only as many tacos as you plan on consuming, as it’ll be difficult to reheat the different components.
I use corn tortillas, but you can also use flour tortillas if you prefer! Either way, toasting the tortillas will help amp up their flavors.
You can leave the skin on the sweet potatoes, but make sure to scrub them clean.
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Sweet Potato Tacos
Ingredients
For the Tacos:
- 1 medium sweet potato peeled and cubed
- 1 tbsp olive oil
- 1 tbsp taco seasoning
- 1 can refried beans
- 8 soft corn tortillas
Optional Toppings:
- avocado
- cotija cheese
- chopped cilantro
For the Lime Crema Sauce:
- 1 clove garlic
- ½ cup cilantro
- ½ lime juiced
- 1 tsp honey
- 2 tbsp olive oil
- ½ cup greek yogurt
- ½ tsp salt
- Water
Instructions
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- In a large mixing bowl add the sweet potato, taco seasoning, and olive oil, toss to coat. Add the seasoned sweet potato to the baking sheet.
- Bake for 25 to 35 minutes until cooked through, turning the sweet potato cubes halfway through the cooking time.
- While the sweet potato is baking, make the sauce: add all of the sauce ingredients into a blender and blend until smooth. (If needed, add 1 tbsp of water to help blend.) Set aside.
- Over medium-low heat, add the refried beans into a small pot and heat until warm throughout.
- Assemble the tacos by adding a layer of refried beans to the corn tortillas, followed by the sweet potato. Add a drizzle of the lime crema sauce and garnish with any of the optional toppings.
Notes
- Make sure to spread the sweet potato cubes out on a large sheet pan. If they are too close together, they will stream and not be as crispy.
- I like to warm the tortillas before using them. Warming the tortillas before serving helps make them more pliable so they don’t rip as you assemble the tacos. It also makes them tastier! To warm the tortillas, heat them up in a skillet or over a gas stove burner.
- You can easily double or triple the recipe to feed a crowd by baking multiple sheet pans of sweet potatoes and doubling the sauce.
- These sweet potato tacos pair wonderfully with my homemade pico de gallo, guacamole, and mango salsa.
- Add some heat to the recipe by adding cayenne pepper to the refried beans when you warm them or to the sauce.
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