Easy Roasted Sweet Potato Tacos
These roasted sweet potato tacos combine crispy, seasoned sweet potatoes with creamy avocado and protein-rich refried beans, all wrapped in warm tortillas. Fresh toppings and optional lime crema make them bright, satisfying, and perfect for a healthy vegetarian meal.
Equipment
- 1 Half Sheet Pan (for roasting sweet potatoes)
- 1 Large Mixing Bowl (for tossing potatoes)
- 1 Parchment Paper (for lining sheet pan)
- 1 Spatula (for flipping roasted potatoes)
- 1 Knife + Cutting Board (for chopping avocado, onion, and cilantro)
- 1 Skillet or Saucepan (for refried beans)
- 12–14 Corn or Flour Tortillas (for assembling tacos)
Ingredients
- 1 batch refried beans pinto or black beans, homemade or canned
- 1 pound sweet potatoes diced into ½-inch cubes (peeled if preferred)
- 1 tablespoon avocado oil or olive oil
- 2 teaspoons taco seasoning store-bought or homemade
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- 12 –14 small corn or flour tortillas
- 1 medium avocado peeled, pitted, and thinly sliced
- Optional toppings: ¼ cup chopped onion white or red, ¼ cup fresh cilantro, lime wedges, and/or lime crema
Lime Crema (Optional):
- 1 cup sour cream or plain Greek yogurt
- 1 medium lime juiced
- ½ teaspoon garlic powder
- 1 pinch fine sea salt
Instructions
- Prepare the Sweet Potatoes: Start by preheating your oven to 425°F (220°C). While the oven heats, wash and scrub the sweet potatoes thoroughly to remove any dirt. If you prefer, peel the skins for a smoother texture, though keeping the skins adds extra fiber and nutrients. Dice the sweet potatoes into ½-inch cubes — small enough to roast evenly and fit comfortably in a taco shell.
- Season the Potatoes: Place the cubed sweet potatoes into a large mixing bowl.Drizzle them with 1 tablespoon of avocado oil (or olive oil) to help them roast beautifully without sticking. Sprinkle in 2 teaspoons of taco seasoning, along with a small pinch of sea salt and freshly ground black pepper. Toss everything together until every cube is lightly coated in oil and spices, ensuring maximum flavor in each bite.
- Roast Until Tender & Crispy: Line a half sheet pan with parchment paper for easy cleanup and to prevent sticking. Spread the seasoned sweet potato cubes out in a single layer, leaving space between them so they crisp up instead of steaming. Place the pan in the preheated oven and roast for 25–35 minutes, flipping the potatoes halfway through. You’ll know they’re ready when they’re fork-tender on the inside and slightly caramelized on the edges.
- Prepare the Refried Beans: While the sweet potatoes roast, it’s time to get the beans ready. If you’re using homemade refried beans, reheat them gently in a skillet or saucepan. If you’re opting for canned, warm them up and mash slightly for creaminess. Keep the beans on low heat, stirring occasionally, so they stay warm and spreadable when it’s time to assemble the tacos.
- Make the Optional Lime Crema: For an extra burst of freshness, whisk together 1 cup of sour cream (or Greek yogurt), the juice of one lime, ½ teaspoon garlic powder, and a small pinch of salt. Stir until smooth and creamy. This tangy crema adds a cooling element that balances the roasted flavors of the sweet potatoes. Cover and refrigerate until ready to serve.
- Warm the Tortillas: Soft, warm tortillas make all the difference. Heat your corn or flour tortillas in a dry skillet over medium heat for about 30 seconds per side, just until they become pliable and lightly toasted. Alternatively, wrap them in foil and place them in the oven for 5–10 minutes while the sweet potatoes finish roasting. Keep them warm by wrapping them in a clean kitchen towel.
- Prepare Fresh Toppings: While waiting, chop your toppings dice red or white onion, roughly chop some fresh cilantro, and slice the avocado into thin wedges. Set out lime wedges for squeezing over the tacos just before serving. Keeping toppings fresh and ready ensures a smooth assembly process.
- Assemble the Tacos: Now comes the fun part — building your tacos! Lay a warm tortilla flat on your plate. Spread a generous spoonful of refried beans down the center as the base layer. Next, add a scoop of roasted sweet potatoes, letting them nestle into the beans. Top with sliced avocado, then sprinkle with onion, cilantro, and a drizzle of lime crema if desired.
- Serve & Enjoy: Finish each taco with a squeeze of fresh lime juice for brightness. Serve immediately while the tortillas are warm and the filling is fresh. These tacos pair perfectly with a side salad, Mexican rice, or chips and salsa for a complete meal. Store any leftover components separately in airtight containers in the fridge for up to 3 days — reheat and reassemble for a quick, satisfying meal anytime.
Notes
- Sweet Potato Size Matters: Cut the sweet potatoes into uniform ½-inch cubes to ensure even roasting and caramelization.
- Taco Seasoning Options: Use store-bought taco seasoning for convenience, or mix your own with paprika, cumin, chili powder, and garlic for a fresher flavor.
- Bean Variations: Refried black beans are classic, but pinto beans or a mix of legumes work equally well.
- Optional Lime Crema: Lime crema is optional but highly recommended — it adds a tangy, cooling contrast to the roasted potatoes.
- Tortilla Tips: Warm tortillas before assembling to keep them soft and prevent breaking. Corn or flour tortillas both work well.
- Meal-Prep Friendly: Roast sweet potatoes and prepare beans in advance. Store separately, then assemble tacos quickly when needed.
- Add Crunch: Sprinkle toasted pumpkin seeds or crushed tortilla chips for texture if desired.
