These sweet potato tacos are filled with chili-spiced sweet potatoes, black beans, and a creamy avocado lime sauce. A delicious vegetarian dinner!
These sweet potato tacos are one of my favorite weeknight dinners. Filled with chili-spiced roasted sweet potatoes, black beans, and a bright, creamy avocado lime sauce, they’re delicious, satisfying, and so simple to make. I first shared the recipe years ago, and it’s been a staple in my rotation ever since.
Before we get to the recipe, I wanted to mention how flexible these sweet potato tacos are. I roast the sweet potatoes with chili powder, but you could use other spices like cumin, coriander, and/or smoked paprika. I call for black beans, but pinto beans are equally tasty. And I’m sharing a few different sauce options below because I’ve tried quite a few in this recipe and love them all.
I hope this recipe becomes one of your favorites too, and leave a comment below to let me know what variations you try!
How to Make Sweet Potato Tacos
This sweet potato taco recipe has three simple steps:
1. 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.
2. Roast the sweet potatoes with olive oil, salt, pepper, and chili powder until puffed and browned.
3. Assemble the tacos with the sauce, sweet potatoes, and black beans. This time, I topped mine with a few pickled red onions and microgreens too. They’re both optional, but delicious!
Lastly, I always, always, always finish my sweet potato tacos with a big squeeze of lime for extra pop!
Other Sauce Options
I love the avocado yogurt sauce on these tacos, but I like to change things up from time to time. If you do too, try any of these bright, creamy sauces on these tacos instead:
- Creamy Chipotle Sauce
- Cilantro Lime Dressing (try the creamy avocado or Greek yogurt options)
- Cilantro Lime Crema
- Avocado Sauce
- Guacamole
What to Serve with Sweet Potato Tacos
We often enjoy these sweet potato black bean tacos as a weeknight dinner on their own. The beans, roasted potatoes, and avocado yogurt sauce make a satisfying plant-based filling!
But if you’re hungry for something on the side, you can’t go wrong with any of these Mexican-inspired recipes:
Round out the menu with margaritas to drink!
Looking for more veggie taco ideas? Check out these 10 Best Vegetarian Taco Recipes next!
Sweet Potato Tacos
Ingredients
- 1 medium sweet potato, cubed
- Extra-virgin olive oil, for drizzling
- ½ teaspoon chili powder
- Sea salt and freshly ground black pepper
- 6 tortillas, I like these white corn & wheat tortillas, or homemade tortillas
- 1 cup cooked black beans, drained and rinsed
- Lime wedges, for serving
Avocado yogurt sauce
- ½ cup whole milk Greek yogurt
- 1 small avocado
- ½ garlic clove
- Juice of 1 lime
- Sea salt and freshly ground black pepper
Optional toppings
- 1 small avocado, diced
- 2 scallions, diced
- Crumbled feta or Cotija cheese
- Pickled red onions
- Microgreens or fresh cilantro
Instructions
- Preheat oven to 400° F and line a large baking sheet with parchment paper.
- Place the sweet potatoes on the baking sheet. Drizzle with olive oil and toss with the chili powder and pinches of salt and pepper. Spread in a single layer on the baking sheet. Roast for 20 minutes, or until puffed, fragrant, and 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 in the tortillas with a scoop of the sauce, the roasted sweet potatoes, black beans, and desired toppings. Season to taste and serve with lime wedges for squeezing.
Notes
A fantastic recipe that I come back to again and again. Non-vegetarians like it too! I often use it for dinners in my vegetarian home.
I’m so glad it’s a hit, Robin!
This was delicious! I followed the recipe and added the feta and pickled onions. I did replace the avocado yogurt sauce with fresh avocado slices and used a chipotle yogurt sauce. I will be making this one regularly, it was so flavourful. Thank you, your recipes never disappoint 🙂
Unfortunately it tasted horrible. None of it worked together. Sweet potato was a complete mush, the sauce pretty tasteless and seriously not enough spices. Hopefully the other recipes work better for me.
delicious beyond expectations! your pickled red onion recipe is super and the avocado sauce excellent. my only regret is that i had no jalapeno to add to it. we’re going to work our way through your ‘best bazillion salads” recipes.
Ha, so glad you loved the tacos, Henry!
delicious beyond expectations! your pickled red onion recipe is super and the avocado sauce excellent. my only regret is that i had no jalapeno to add to it. also loved the broccoli salad recipe! we’re going to work our way through your ‘best bazillion salads” recipes.
This turned out great! I had to leave the sweet potatoes in the oven for a bit longer than the recipe said, but other than that, the recipe was wonderful. The sauce was especially great!
I’m glad you enjoyed them!
Very flavorful! Loved this healthier alternative! I was surprised how quick it was to make.
So glad you loved them, Molly!
So incredibly yummy. I’ve made it at least once every year since i’ve found this recipe and it hits every single time. I am so glad I found this recipe, it’s so easy and quick and makes me happy.
Hi, thanks for your comment—so great to hear how much you love the recipe!
Delicious! It would be nice to know the météorisât content of these tacos. Love yogurt instead of sour cream.
Do you keep the peel on? is the peel edible?
Not a fan. Not enough spice. We made the sauce and the pickled onions, which helped a bit. We added salsa after tasting it. It was okay, but wouldn’t make it again.
Soooooo good! I didn’t want to take the time to do picked red onions so I added sprouts and that was delicious too. Thankyou!
I’m so glad you enjoyed them!
Great Avocado Sweet Potato Taco Recipe. Delicious and Easy. Add on of the Pickled red onions for me make the dish. Thx
Love your recipes! This one was another winner. I added white corn to the sweet potatoes and beans, added a bit of texture and sweetness. Thumbs up! Thanks again for sharing your creative cooking which allows us to go meat free a couple meals each week.
I’m so glad you enjoyed them!
This is absolutely amazing! We are a meat eating family but no one missed meat with this meal. The avocado yogurt dressing is yummy and the pickled onions will now be a staple in my refrigerator.
This was delicious. I have a problem eating foods because of allergies, but I was pleasantly stuffed.
I’m so glad you enjoyed them!
Hello,
I’m Jackson, I’m a chef who loves food, I’m always interested in new foods. Avocado Sweet Potato Tacos is great! I just finished them tonight, taste is great and i had a great dinner with my little family. Thanks for your sharing.
Sincerely grateful!
Super delicious and super easy- my kind of meal!
Omg we loooved these!!! I found this recipe while searching for a good vegetarian option for dinner. Even though I don’t follow a strictly veg diet I like to try it out sometimes. Added the jalepeño and cilantro to the sauce and also threw in a total of 2 garlic cloves. Yum.
So delicious and easy… the sauce is killer!
Forgot to leave a rating…