Homemade Roasted Sweet Potato Tacos
- Yield 12
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Homemade Roasted Sweet Potato Tacos is a dinner recipe on Avoteb. The yield on the card is 12. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 batch refried beans (made with pinto or black beans)
- 1 pound sweet potatoes, diced into 1/2-inch cubes (also peeled, if desired)
- 1 tablespoon avocado oil (or olive oil)
- 2 teaspoons taco seasoning (homemade or store-bought)
- fine sea salt and ground black pepper
- 12 small corn tortillas or flour tortillas
- 1 avocado, peeled, pitted and thinly sliced
- toppings: chopped white or red onion, chopped fresh cilantro, lime wedges and/or lime crema (see below)
Method
Make the roasted sweet potatoes. Warm the oven to 425°F and line a baking sheet with parchment paper. In a large mixing bowl, toss the sweet potatoes with the oil, taco seasoning, and a pinch of salt and black pepper until combined. Spread the potatoes out on the prepared baking sheet in an even layer. Roast for 25-35 minutes -- flipping once halfway through, until the potatoes are tender and cooked through.
Make the refried beans. While that cooks, while the potatoes are cooking, make a batch of refried beans according to recipe instructions.
(skippable) Make the lime crema. Beat the crema ingredients (see below) together until combined.
Assemble the tacos. Once everything is cooked and ready to go, fill each tortilla with a scoop of refried beans, sweet potatoes, avocado, and any of your desired toppings.
Plate Plate while it is hot and enjoy!
