Ingredients
Main Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 1/2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 4 corn or flour tortillas
Optional Toppings
- Black beans
- Avocado, sliced
- Red onion, chopped
- Cilantro
- Lime wedges
- Salsa
- Cheese
- Sour cream
- Slaw
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the sweet potatoes.
- Prepare sweet potatoes: Peel and dice the sweet potatoes into small cubes for even roasting.
- Season sweet potatoes: In a bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, garlic powder, and salt until evenly coated.
- Arrange for roasting: Spread the seasoned sweet potatoes in a single layer on a baking sheet to ensure they roast evenly.
- Roast sweet potatoes: Roast in the oven for 25–30 minutes, flipping halfway through, until the potatoes are tender and slightly crispy on the edges.
- Warm tortillas: While the potatoes roast, warm the tortillas in a dry skillet over medium heat or in the microwave until pliable and warm.
- Prepare toppings: Rinse black beans, slice avocado, chop red onion, and get your other toppings ready for assembly.
- Assemble tacos: Fill each warmed tortilla with roasted sweet potatoes and your choice of toppings.
- Serve: Finish with a squeeze of lime juice and serve immediately for the best flavor and texture.
Notes
- For a crispier texture, air fry the sweet potatoes at 400°F (200°C) for 15–18 minutes, shaking halfway through.
- Make it vegan by using plant-based toppings such as vegan sour cream or cashew crema instead of dairy-based toppings.
- Prepare toppings and roast sweet potatoes ahead of time for quick and easy assembly during busy weeknights.
- Don’t overfill the tortillas to prevent them from breaking; warming tortillas helps keep them flexible and easier to handle.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
