Sweet Potato Tacos
Spicy Sweet Potato Tacos are sure to satisfy your taco night cravings, with the most delicious homemade refried black beans and the easiest lime crema sauce. This recipe is perfect for a busy weeknight!
These tacos are full of amazing flavour and tons of fibre to keep you feeling full and satisfied!
How long do Sweet Potato Tacos take to make?
In about 30 minutes, you can have these delicious tacos ready to eat. The peeled & cubed sweet potatoes take about 25-30 in the oven. While those are baking, you can make the refried beans and lime crema, prepare your toppings, and heat up your soft taco shells!
Let’s talk about the ingredients for Sweet Potato Tacos
Sweet potatoes – The star of the show! Sweet potatoes are hearty and filling and so easy to prepare. Roasted with spices and a bit of olive oil, they stay soft and pillowy on the inside and caramelized on the outside.
Refried Black Beans – If you’ve never made your own refried beans — start now! They are so much better than the canned version. You won’t believe how easy it is to make them from scratch.
Lime Crema – This quick version uses non-fat Greek yogurt, fresh lime juice & zest, and a bit of salt — that’s it! It adds a bright acidity and creaminess to the tacos.
Can I Make Substitutions?
Sweet potatoes – A great substitute I’ve tried is cauliflower! It takes a little less time to roast, but is just as delicious in a taco.
Black Beans – You can try regular kidney beans in this refried bean recipe, and the instructions and amounts will be the same.
Lime Crema – For a richer crema, substitute half sour cream and half mayonnaise for the Greek yogurt.
Soft Taco Shells – Feel free to substitute corn tortillas for the wheat tortillas.
Can Sweet Potato Tacos be Gluten-Free?
Yes these tacos can be gluten-free if you use corn tortillas.
How do I make Sweet Potato Tacos be Dairy-Free?
The only dairy in this recipe is in the lime crema, as Greek yogurt. Substitute the yogurt for non-dairy yogurt, or non-dairy sour cream and mayonnaise, and that will make this recipe dairy-free.
The Sweet Potato Tacos Method
It’s possible to have this recipe ready to eat in about 30 minutes, if you use your time wisely.
First, peel and cube the sweet potatoes, tossing them in some olive oil and spices and baking in the oven for 25-30 minutes.
While the sweet potatoes are baking, make the refried beans. The beans take about 10-15 minutes to finish cooking, so while those are simmering you can make the lime crema and prepare your toppings, such as chopped cilantro, sliced avocado, etc.
Right before your sweet potatoes are finished, char the corn niblets in a dry sauce pan for a couple of minutes, and then set that aside and in the same pan, heat the tortillas on both sides.
To serve the tacos, start with a dollop of the savory refried black beans. Top with a scoop of roasted sweet potato, a spoonful of charred corn, and drizzle on some lime crema. Add any optional toppings you like, and finish with chopped cilantro, if you like.
Sweet Potato Tacos
Equipment
- 1 Large non-stick skillet
- 1 Cast iron skillet or griddle
- 1 Sheet pan
- parchment paper to line sheet pan
- Zester
Ingredients
- 8 taco-size tortillas wheat or corn
- 2 large sweet potatoes peeled and diced ½” cubes
- 4 cloves garlic minced
- 2 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ¼ tsp cayenne pepper
- salt & pepper
- 1 cup frozen corn niblets
- ½ tsp Tajin seasoning
- Cilantro chopped
- Lime wedges for serving
Quick Lime Crema
- ½ cup non-fat Greek yogurt
- 2 Tbsp lime juice freshly squeezed
- Lime zest from one lime
- salt taste
Refried Black Beans
- 1 14 oz can black beans drained, **reserve liquid** (540ml)
- ½ large onion finely diced
- 1 Tbsp olive oil
- 1 tsp chili powder
- 1 clove garlic minced
- salt & pepper to taste
Optional toppings
- Sliced avocado
- Diced red onion
- Pickled jalapeños
- Guacamole
Instructions
- Preheat oven to 450° F. Prepare a baking sheet by lining with parchment paper, and set aside.
- Peel & cut sweet potatoes into ½” cubes. Add to a large mixing bowl with minced garlic, olive oil, cumin, chili powder, cayenne pepper, salt & pepper. Toss well to coat and add to prepared baking sheet in a single layer. Bake for 25-30 minutes, stirring half-way through, until sweet potatoes are tender and slightly caramelized on the edges.
- While the potatoes are cooking, prepare the Lime Crema by combining all ingredients in bowl and stirring until smooth. Taste and add salt, if necessary. Cover and refrigerate until needed, so the flavours can combine.
- Drain the can of black beans but keep the liquid. Dice the onion. Heat a large non-stick skillet over medium heat, add oil. When hot, add onions and stir until the onions start to soften, about 4-5 minutes. Add beans, garlic, chili powder, half of the bean liquid, and salt & pepper and stir to combine. Lower heat to medium-low, and cook for 15 minutes or until beans are soft enough to mash and most of the liquid has evaporated. If the beans look like they're drying out, add the rest of the bean liquid. Remove from heat and mash beans to your desired consistency; I like a chunkier bean mix. Set aside while you make the corn and heat the taco shells.
- In a dry cast-iron skillet or griddle, toast the corn until slightly charred, stirring constantly, about 3-5 minutes. Sprinkle with Tajin seasoning and set aside.
- In the same cast-iron skillet or griddle over medium-high heat, warm the soft taco shells, one at a time, on both sides until slightly browned and puffed, about 1-2 minutes. Keep warm on a plate covered with a kitchen towel until all taco shells have been warmed.
To assemble:
- In each taco shell, add 2 tablespoons of the refried black bean mixture. Top with ¼ cup of sweet potatoes, a tablespoon of toasted corn. Drizzle with Quick Lime Crema. Add any optional toppings if desired. Top with chopped cilantro and a squeeze of lime.