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
Ooh these look delicious! I’ll keep this in mind for next time I go shopping so I can buy the ingredients.
Snippets of Emily’s Life xx
This look so delicious Jeanine! I’m a massive potato tacos lover!
Thanks Trisha, I hope you love them!
I have been following your recipes fast few weeks. I must say all of your recipes are written in a very unique manner. And above all the pictures, Your recipe pictures are truly delicious. 😛
Thank you Bett! I’m glad you’re enjoying the recipes and the photos 🙂
Wow, these tacos looks totally amazing. Taco Tuesday here I come!
Oh my my… Would love to try this recipe. Seems super delicious to me. Thanks for a great post. Keep Glittering, love TGA by Misha 👍😊❤️
Tried these tonight. Wonderful. Great avocado yogurt sauce. My ‘need meat’ husband really liked them too. Thats big.
ha ha, I’m glad you both loved the tacos!
You have pretty much created a recipes that involves all my favorite foods (okay, well besides oatmeal) and I cannot thank you enough for that. I in general adore all your taco recipes – like that butternut squash one – and they are perfect for a quick yet yummy dinner option. Speaking of, exactly what I need tomorrow 😉 Have a lovely week.
Isabella | http://www.beingisabella.com
Ha, these are pretty much all of my favorite ingredients too :). I’m so glad you loved the butternut squash tacos as well!
These were great! I had some sweet potatoes and avocados I needed to use up and then stumbled upon this recipe.
I was afraid of having the sweet potatoes and beans togehter and being starchy, bland. But the avocado yoghurt did the trick, alongside with the scallions.
Hello,
I made these tacos today and they tasted amazing! It was a quick and satisfying meal. Thank you for the recipe!!!
I’m so glad you loved them!!
I’ve made this twice now and people freak out at how delicious it is! Making it again tomorrow night and I cannot wait.
Thank you for sharing such a simple recipe that comes out tasting so decadent (and complex)! It helps hide my simpleton kitchen skills 😉
oh please, I think simple-to-make food is the best!! I’m so glad you are loving the recipes 🙂
Love these, very simple and yummy. To make it vegan, I substituted the avocado and avocado yogurt dressing for just guacamole. Also, I fried the sweet potato rather than baked it and it was very crispy.
Also I added some paprika to the sweet potatoes which was also a good addition!
Super yummy! Forgot to take a photo.:{ Cooked Black Beans to me translated into cooking onion garlic and pepper and mashing up the black beans in that. Added some roasted corn to the beans. The avocado lime sauce is delicious, and rounds out the spicy flavors. I used my favorite corn and wheat tortilla from Trader Joe’s to complete this awesome taco! (coated top with a little chili oil and put in toaster oven to warm.)
Hi Carol, I’m so glad you love the tacos! Black beans and corn sound so delicious!
I love this recipe! I’m vegan so I left out the sweet potato but still an awe inspiring meal
There is no way we can’t avoid this sweet taste of the potato avocado tacos. Can’t to try them with the yogurt sauce. Great work and thank you.
I will try this for dinner. Healthy and yummy.
Thanks for share!
OMG, I just made these and they were AMAZING!! I made my sweet potatoes in my air fryer. These are going to become a regular in the rotation FOR SURE!!! So good. Thank you!!!
p.s I didn’t even realize your name is Jeanine too! 😉
Ha – even spelled the same way! I’m so glad you loved the tacos 🙂
These are so good! I’ve made these about five times now because they are easy and so delicious! I’m pretty obsessed with the yogurt avocado sauce and make all the time to dip quesadillas in or put on nachos.
This sure looks yummy. I don’t think I would regret making one of this. Thanks for sharing!
I came across this recipe and thought the picture was lovely. I was hesitant to try it just because the combination of the ingredients. I decided to just make it. I did and I will say I was afraid to try it. Sweet potatoes and avocados just couldn’t make sense in my head. Man oh man. In.cred.ible!! I have now made this so many times and me and everyone else is in love with this. THANK YOU!!! And I bought your book and can’t wait to try more recipes.
I’m alone this Friday night with a sweet potato at hand. So what else, but I whipped up a couple of these sweet potato and bean taco-burrito thingies… and found them deeply satisfying. I even think my dear carnivorous husband would enjoy them. We will soon find out.