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A close-up of three assembled sweet potato tacos, showing the texture of the roasted potatoes, black beans, and fresh toppings in soft tortillas.

Sweet Potato Tacos (Easy, Flavorful Recipe!)

These Sweet Potato Tacos are the perfect healthy and flavorful weeknight meal. Roasted sweet potatoes, black beans, and a smoky chipotle-lime crema create an unforgettable vegetarian taco experience that everyone will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 2 medium sweet potatoes scrubbed and diced into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
For the Chipotle-Lime Crema
  • 1/2 cup plain Greek yogurt or sour cream
  • 1-2 chipotle peppers in adobo plus 1 tsp of the sauce
  • 1 tbsp fresh lime juice
  • 1 clove garlic minced
For Assembly
  • 1 can (15 oz) black beans rinsed and drained
  • 8 small corn tortillas warmed
  • Optional toppings: crumbled feta, cilantro, red onion, avocado

Equipment

  • 1 Baking sheet
  • 1 Small Blender or Food Processor
  • 1 Skillet

Instructions
 

  1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potatoes with olive oil and all the spices until evenly coated.
  2. Spread the sweet potatoes in a single layer, ensuring they are not overcrowded. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
  3. While the sweet potatoes roast, combine all ingredients for the Chipotle-Lime Crema in a small blender or food processor. Blend until smooth. Set aside.
  4. Warm the corn tortillas in a dry skillet over medium-high heat for 30-60 seconds per side until soft and pliable.
  5. Assemble the tacos by layering the roasted sweet potatoes and black beans onto each warm tortilla. Drizzle generously with the chipotle-lime crema and finish with your desired toppings.

Notes

For Crispier Potatoes: Ensure your sweet potato cubes are dry and not overcrowded on the baking sheet. A hotter oven (425°F) can also help.
Make it Ahead: The sweet potatoes and crema can be made up to 3 days in advance and stored in the fridge. Reheat the potatoes before assembling.
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