Sweet Potato Tacos
Handhelds
- Complete the plate
- A full plate on its own
- Serves
- 2
- Hands-on · total
- 20 min · 45 min
- Walk-away
- No
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Worth knowing
- These sweet potato tacos are a great example of a simple, flexible meal where the components can easily change based on what you have available.
- Pressure cooking the sweet potato briefly before roasting is a great shortcut when the raw sweet potato is difficult to cut. The key is to soften it just enough while keeping its shape.
- A crunchy vegetable base balances the soft sweetness of the sweet potato. Cabbage is especially delicious here because it adds texture and freshness.
- The avocado cilantro sauce ties everything together with creaminess and brightness.
- Sweet chutney adds a fun sweet-and-tangy contrast, while feta or goat cheese adds a salty, creamy element.
Day 2 plan
Batch-prep the filling/components, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.
- Cook this meal
Ingredients & method
Prep
15 mins
Cook
30 mins
Total
45 mins
Serves
4scaled from 2 servings - quantities marked “to taste” or “as needed” aren’t adjusted
Ingredients
Taco Filling
Avocado Sauce
Optional Additions
Instructions
- 01
Prepare the sweet potato by peeling and cutting it into sticks or cubes. If the sweet potato is difficult to cut, pressure cook it for 2-3 minutes first to soften it slightly. Be careful not to overcook it, as it should still hold its shape.
- 02
Season the sweet potato pieces with salt, paprika, and a drizzle of olive oil. Air fry at 375°F for about 30 minutes or bake on a sheet pan at 375°F until cooked through and lightly roasted.
- 03
Prepare the avocado sauce by blending the avocado, cilantro, salt, a small pinch of cumin powder, and a little water until smooth. Finish with lime juice and a drizzle of olive oil.
- 04
Prepare the vegetables. You can use raw shredded vegetables or lightly sauté them with a little salt. Cabbage, onion, and bell pepper work especially well with the sweetness of the sweet potato.
- 05
Warm the tortillas before assembling.
- 06
Assemble the tacos by adding the vegetable mixture first, followed by the roasted sweet potatoes, and topping with avocado sauce.
- 07
Add optional toppings like sweet chutney, feta, or goat cheese for extra tang and flavor.
- 08
Serve immediately with lime wedges.
Worth knowing
- These sweet potato tacos are a great example of a simple, flexible meal where the components can easily change based on what you have available.
- Pressure cooking the sweet potato briefly before roasting is a great shortcut when the raw sweet potato is difficult to cut. The key is to soften it just enough while keeping its shape.
- A crunchy vegetable base balances the soft sweetness of the sweet potato. Cabbage is especially delicious here because it adds texture and freshness.
- The avocado cilantro sauce ties everything together with creaminess and brightness.
- Sweet chutney adds a fun sweet-and-tangy contrast, while feta or goat cheese adds a salty, creamy element.
Day 2 plan
Batch-prep the filling/components, but assemble fresh. Keep crisp toppings, sauces, and greens separate so day-two portions stay fresh.
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