Sweet Potato Tacos with Creamy Avocado Sauce
Savory Sweet Potato Tacos with Creamy Avocado Sauce, perfect for a cozy and fast dinner.
Ingredients
For the sweet potatoes
- 3 cups sweet potatoes, peeled or unpeeled, cut into small cubes For more crisp edges.
- 2 tablespoons olive oil Just enough to coat.
- 1 tablespoon chipotle in adobo or chipotle powder For smoky heat.
- 1 teaspoon ground cumin For taco flavor.
- 1 teaspoon smoked paprika For taco flavor.
- to taste salt and black pepper
- 8 pieces corn or flour tortillas Warm and flexible.
- 1 can black beans Optional but highly recommended for extra protein.
- 1 cup shredded cabbage or lettuce For crunch.
- 1 small red onion or pickled onion For bite.
- 2 pieces lime wedges
For the avocado sauce
- 1 large ripe avocado
- 1 cup plain Greek yogurt or sour cream
- 2 tablespoons lime juice
- 1 clove garlic
- to taste salt
- a splash water To loosen the sauce.
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Instructions
Preparation
- Preheat oven to 425°F (220°C).
- In a bowl, toss the sweet potatoes with olive oil, chipotle, cumin, paprika, salt, and pepper.
- Spread sweet potatoes in a single layer on a baking sheet.
Roasting
- Roast the sweet potatoes for about 30 minutes, flipping halfway through, until crispy and browned.
Making the Sauce
- In a blender, combine avocado, Greek yogurt or sour cream, lime juice, garlic, and salt.
- Blend until smooth, adding a splash of water if needed.
Assembly
- Warm tortillas in a dry skillet for about 20 seconds per side.
- Fill each tortilla with crispy sweet potatoes, beans (if using), cabbage, and a generous drizzle of avocado sauce.
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Note
For maximum crispiness, cut sweet potatoes into small, even cubes and do not crowd the pan when roasting. Adjust spice levels by using less chipotle or adding hot sauce at the table.