Sweet Potato Tacos

Name: Sweet Potato Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 sweet potato peeled, cubed (About 4 cups cubed); 2 tbsp olive oil; 1 tsp chili powder; 1 tsp smoked paprika; ½ tsp ground cumin; ½ tsp garlic powder; ½ tsp salt; ¼ tsp black pepper; 15 oz black beans drained, rinsed (Canned, 1 standard can); 8 corn tortilla (6-inch size; certified gluten-free if needed); 1 avocado (Should yield about 1/2 cup flesh); 3 tbsp lime juice (About 2 limes; divided between crema and pickled onions); 2 tbsp coconut milk (Use the thick cream from the top of the can for richest texture); ¼ tsp salt (For seasoning the avocado crema); ½ red onion thinly sliced; 1 tbsp apple cider vinegar (For quick-pickling the onion); ½ tsp sugar (For quick-pickling the onion); ¼ c cilantro (For garnish; omit if you dislike cilantro); ½ c purple cabbage shredded (Adds crunch and color); 1 lime (For serving)

✓ AI-generated · AI-reviewed

15 minPrep

30 minCook

45 minTotal

4Servings

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Ingredients

2 sweet potato peeled, cubed (About 4 cups cubed)
2 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
15 oz black beans drained, rinsed (Canned, 1 standard can)
8 corn tortilla (6-inch size; certified gluten-free if needed)
1 avocado (Should yield about 1/2 cup flesh)
3 tbsp lime juice (About 2 limes; divided between crema and pickled onions)
2 tbsp coconut milk (Use the thick cream from the top of the can for richest texture)
¼ tsp salt (For seasoning the avocado crema)
½ red onion thinly sliced
1 tbsp apple cider vinegar (For quick-pickling the onion)
½ tsp sugar (For quick-pickling the onion)
¼ c cilantro (For garnish; omit if you dislike cilantro)
½ c purple cabbage shredded (Adds crunch and color)
1 lime (For serving)

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Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Quick-Pickle the Onion

Place the thinly sliced red onion in a small bowl.

Add 1 tablespoon lime juice, 1 tablespoon apple cider vinegar, 1/2 teaspoon sugar, and a pinch of salt to the bowl.

Toss to combine and set aside to pickle while you prepare everything else.

Season the Sweet Potatoes

Place the cubed sweet potatoes on a large rimmed baking sheet.

Drizzle the sweet potatoes with 2 tablespoons olive oil.

Sprinkle on the chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper.

Toss everything together until the sweet potatoes are evenly coated in the spiced oil.

Spread the sweet potatoes out in a single layer, making sure no pieces are overlapping.

Roast the Sweet Potatoes

Roast in the preheated oven for 20 minutes.

Remove the pan from the oven and flip the sweet potato cubes with a spatula.

Return the pan to the oven and roast for another 10 minutes, until tender and caramelized at the edges.

Make the Avocado Crema

Place the avocado flesh into a small bowl or the bowl of a food processor.

Add 2 tablespoons lime juice, 2 tablespoons coconut milk, and 1/4 teaspoon salt.

Mash and stir vigorously with a fork (or blend in the food processor) until completely smooth and creamy.

Taste and adjust salt or lime juice as needed, then set aside.

Warm the Tortillas

Warm the corn tortillas directly over a gas flame for 20 to 30 seconds per side, or in a dry skillet over medium-high heat, until pliable and lightly charred.