Topped with creamy avocado lime sauce, these simple chili-spiced sweet potato tacos make a delicious vegetarian dinner.
This sweet potato taco recipe is an old favorite that I wanted to re-share with you. I first started making these sweet potato tacos years ago, but it’s one of those recipes that I come back to time and time again because it’s such a filling & flavorful vegetarian weeknight dinner option. The list of ingredients is short and the steps are easy – what’s not to love? Plus, I just think roasted sweet potatoes are such a cozy wintertime food, especially when they’re wrapped up into warm tortillas like a big hug.
There are basically two steps to the recipe:
- Make the avocado yogurt sauce: Simply blend together Greek yogurt, avocado, garlic, lime juice, salt, and pepper. If you’re vegan, I’ve listed a cashew cream option in the recipe below. Vegan mayo would also be a great substitute for the yogurt. For a more herbaceous sauce, blend in a handful of cilantro. If you like things spicy, consider adding a chunk of jalapeño, to taste. Alternatively, this Creamy Chipotle Sauce would also be delicious on these tacos if you wanted to change things up from time to time.
- Roast the sweet potatoes with olive oil, salt, pepper, and chili powder.
That’s it! Just assemble the tacos with the sauce, sweet potatoes, and black beans. This time, I topped mine with a few pickled onions. In the past, I’ve topped them with additional diced avocado (see the picture below).
Lastly, I always, always, always finish my sweet potato tacos with a big squeeze of lime for extra pop!
Avocado Sweet Potato Tacos
Ingredients
- 1 medium sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- 1/2 teaspoon chili powder
- 4 to 6 tortillas, I like these white corn & wheat tortillas, or homemade tortillas
- 1 cup black beans, cooked, drained, and rinsed
- Lime slices, for serving
- Sea salt and freshly ground black pepper
Avocado yogurt sauce
- 1/2 cup whole milk Greek yogurt
- 1 small avocado
- 1/2 garlic clove
- Juice of 1 lime
- Sea salt & fresh black pepper
Optional toppings:
- 1 small avocado, diced
- 2 scallions, diced
- Crumbled feta or Cotija cheese
- Pickled onions
- Microgreens or fresh cilantro
Instructions
- Preheat oven to 400° F and line a large baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil, chili powder, salt and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
- Make the avocado yogurt sauce: In a small food processor, combine the yogurt, avocado, garlic, lime juice, and a few generous pinches of salt and pepper. Pulse until smooth. Taste and adjust seasonings. Chill until ready to use.
- Assemble the tacos with a scoop of the sauce, the roasted sweet potatoes, black beans, and desired toppings. Season with salt, pepper, and squeezes of lime.
Notes
Unfortunately it tasted horrible. None of it worked together. Sweet potato was a complete mush, the sauce pretty tasteless and seriously not enough spices. Hopefully the other recipes work better for me.
delicious beyond expectations! your pickled red onion recipe is super and the avocado sauce excellent. my only regret is that i had no jalapeno to add to it. we’re going to work our way through your ‘best bazillion salads” recipes.
Ha, so glad you loved the tacos, Henry!
delicious beyond expectations! your pickled red onion recipe is super and the avocado sauce excellent. my only regret is that i had no jalapeno to add to it. also loved the broccoli salad recipe! we’re going to work our way through your ‘best bazillion salads” recipes.
This turned out great! I had to leave the sweet potatoes in the oven for a bit longer than the recipe said, but other than that, the recipe was wonderful. The sauce was especially great!
I’m glad you enjoyed them!
Very flavorful! Loved this healthier alternative! I was surprised how quick it was to make.
So glad you loved them, Molly!
So incredibly yummy. I’ve made it at least once every year since i’ve found this recipe and it hits every single time. I am so glad I found this recipe, it’s so easy and quick and makes me happy.
Hi, thanks for your comment—so great to hear how much you love the recipe!
Delicious! It would be nice to know the météorisât content of these tacos. Love yogurt instead of sour cream.
Do you keep the peel on? is the peel edible?
Not a fan. Not enough spice. We made the sauce and the pickled onions, which helped a bit. We added salsa after tasting it. It was okay, but wouldn’t make it again.
Soooooo good! I didn’t want to take the time to do picked red onions so I added sprouts and that was delicious too. Thankyou!
I’m so glad you enjoyed them!
Great Avocado Sweet Potato Taco Recipe. Delicious and Easy. Add on of the Pickled red onions for me make the dish. Thx
Love your recipes! This one was another winner. I added white corn to the sweet potatoes and beans, added a bit of texture and sweetness. Thumbs up! Thanks again for sharing your creative cooking which allows us to go meat free a couple meals each week.
I’m so glad you enjoyed them!
This is absolutely amazing! We are a meat eating family but no one missed meat with this meal. The avocado yogurt dressing is yummy and the pickled onions will now be a staple in my refrigerator.
This was delicious. I have a problem eating foods because of allergies, but I was pleasantly stuffed.
I’m so glad you enjoyed them!
Hello,
I’m Jackson, I’m a chef who loves food, I’m always interested in new foods. Avocado Sweet Potato Tacos is great! I just finished them tonight, taste is great and i had a great dinner with my little family. Thanks for your sharing.
Sincerely grateful!
Super delicious and super easy- my kind of meal!
Omg we loooved these!!! I found this recipe while searching for a good vegetarian option for dinner. Even though I don’t follow a strictly veg diet I like to try it out sometimes. Added the jalepeño and cilantro to the sauce and also threw in a total of 2 garlic cloves. Yum.
So delicious and easy… the sauce is killer!
Forgot to leave a rating…