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A plate with three sweet potato tacos topped with sauce, garnish, and avocado.
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5 from 2 votes

Sweet Potato Tacos

These delicious roasted Sweet Potato Tacos are one of my go-to recipes for an easy meal. Made with roasted sweet potato cubes, refried black beans, lime crema sauce, and your favorite toppings. This recipe is so easy but so full of flavor. Everyone will want seconds!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 375kcal
Author: Justin Coit

Equipment

  • Sheet Pan

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.

Nutrition

Calories: 375kcal | Carbohydrates: 39g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 824mg | Potassium: 415mg | Fiber: 10g | Sugar: 5g | Vitamin A: 540IU | Vitamin C: 9mg | Calcium: 141mg | Iron: 2mg