Sweet Potato Tacos

There’s something truly special about Sweet Potato Tacos. I remember the first time I decided to make them; I was trying to find a way to incorporate more vibrant veggies into my diet while satisfying that taco craving. The combination of roasted sweet potatoes and crunchy Brussels sprout slaw was a revelation. I couldn’t believe how delicious and hearty these tacos turned out to be. They not only looked stunning on the plate but also brought a delightful array of flavors that made my taste buds dance. Each bite was a burst of sweetness and earthiness, perfectly complemented by the creamy dressing. It’s the kind of dish that turns heads at a dinner party, yet is easy enough to whip up for a cozy weeknight meal.

Why do I love these tacos? For starters, they’re incredibly versatile. You can dress them up or down depending on your mood or ingredients available. Plus, they’re packed with nutrients, making them a wholesome choice for anyone looking to eat healthier without sacrificing flavor. I always find myself reaching for these when I need a reliable recipe that both tastes amazing and makes me feel good.

Main Ingredients for Sweet Potato Tacos

The ingredients in Sweet Potato Tacos are not only flavorful but also thoughtfully selected to create a well-rounded dish. Each component complements the others, providing a balance of taste, texture, and nutrition. The key players here include sweet potatoes, which serve as the star of the show, and the crunchy slaw that adds a refreshing contrast.

• 2 large sweet potatoes, peeled and chopped – The sweet potatoes are roasted to perfection, bringing out their natural sweetness and creating a soft texture that forms the base of these tacos.
• 1 tablespoon olive oil – Used to drizzle over the sweet potatoes before roasting, helping them crisp up beautifully.
• 1 teaspoon chili powder – Adds a warm, earthy flavor that enhances the sweetness of the potatoes.
• 1 teaspoon kosher salt – Essential for bringing out all the flavors in the dish.
• ½ teaspoon ground cumin – This spice introduces a fragrant, nutty element that complements the sweet potatoes.
• ½ teaspoon smoked paprika – Adds a subtle smokiness that deepens the taste experience.
• ¼ teaspoon garlic powder – Contributes a hint of garlic flavor without being overpowering.
• ¼ teaspoon black pepper – For a little kick of heat.
• 1 cup shredded Brussels sprouts – They provide a crunchy texture and bright flavor in the slaw.
• 1 cup shredded purple cabbage – Adds color and additional crunch to the mix.
• 1 green onion, sliced – For a mild onion flavor and freshness.
• ½ cup chopped cilantro – This herb adds a burst of freshness that brightens the tacos.
• Juice of 1 lime – The acidity from lime juice enhances the flavors and adds brightness.
• ¼ teaspoon chili powder – A little extra heat for the slaw.
• ¼ teaspoon ground cumin – To reinforce the seasoning of the slaw.
• Kosher salt and black pepper, to taste – Essential for perfect seasoning.
• Corn tortillas – The perfect vessel for holding all these delicious fillings.
• 15 oz black beans, rinsed and drained – A plant protein that adds heartiness to the tacos.
• 1 large avocado, seed removed and sliced – Creamy avocado is the ideal topping, providing richness.
• Creamy cilantro lime dressing – To drizzle over the top, adding another layer of flavor.
• Crumbled queso fresco – For those who enjoy a little dairy, the queso adds a nice salty element.
• Pepitas – These seeds provide a delightful crunch and nutty flavor.

How to Prepare Sweet Potato Tacos

Making Sweet Potato Tacos is a straightforward and rewarding process. You’ll start with roasting the sweet potatoes, which brings out their sweetness and gives them a lovely caramelized flavor. As they roast, you can prepare the slaw, ensuring everything is fresh and ready to go when it’s time to assemble. Let’s dive into the steps!

1. Preheat your oven to 400 degrees Fahrenheit. This temperature will help achieve perfectly roasted sweet potatoes.
2. On a large baking sheet, place the chopped sweet potatoes. Drizzle them with olive oil and toss to coat evenly. Make sure each piece is glistening; this will help them crisp up while roasting.
3. In a small bowl, combine the chili powder, kosher salt, ground cumin, smoked paprika, garlic powder, and black pepper. Stir well until the spices are fully blended.
4. Sprinkle the spice mixture over the sweet potatoes, tossing again until every piece is coated with the aromatic blend. This step is crucial for maximum flavor.
5. Place the baking sheet in the preheated oven and roast the sweet potatoes for 25 to 30 minutes. Stir them halfway through to ensure even cooking. You’ll know they’re done when they’re tender and slightly caramelized, with golden edges.
6. While the sweet potatoes are roasting, prepare the slaw. In a medium bowl, combine the shredded Brussels sprouts, shredded purple cabbage, green onion, cilantro, and lime juice.
7. Add the additional chili powder, ground cumin, kosher salt, and black pepper to the slaw. Toss everything together until well mixed, allowing the flavors to meld together while the sweet potatoes finish roasting.
8. Once the sweet potatoes are ready, take them out of the oven and let them cool slightly. The aroma should be intoxicating!
9. To assemble your tacos, warm the corn tortillas in a dry skillet for about a minute on each side until pliable.
10. On each tortilla, layer the roasted sweet potatoes, a scoop of black beans, a generous helping of the slaw, slices of avocado, a drizzle of creamy cilantro lime dressing, a sprinkle of queso fresco, and finally, top with pepitas.
11. Serve immediately, enjoying the vibrant colors and fresh flavors of your Sweet Potato Tacos!

Customization Ideas

When making Sweet Potato Tacos, there’s a world of customization options that can elevate your dish. Here are some tips to make this recipe your own:

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results, to maintain that wonderful texture.
• Freezing: You can freeze the roasted sweet potatoes and slaw separately. Freeze in airtight containers, and they’ll last for up to a month!
• Pairing: Serve with a side of quinoa or a fresh salad to make a complete meal.
• Cooking Method: Try grilling the sweet potatoes for a smoky flavor instead of roasting.
• Spice Level: Adjust the chili powder to your taste; add more for a spicier kick!
• Herb Variations: Experiment with different herbs, such as mint or parsley, to give a fresh twist to the slaw.
• Additional Toppings: Consider adding pickled onions or jalapeños for extra flavor.

Accompaniments for Sweet Potato Tacos

Serving Sweet Potato Tacos can be just as exciting as preparing them! There are various accompaniments that can elevate your dining experience:

• Side Dishes: Pair these tacos with a refreshing salad, such as a cucumber and tomato salad, to balance the richness of the avocado.
• Occasions: These tacos are perfect for casual dinners, game days, or even festive gatherings.
• Storage Tips: If you have any leftovers, they can be stored in the fridge for a few days. Just make sure to store components separately to maintain freshness.
• Seasonal Pairings: In the fall, serve with roasted root vegetables, and in the summer, a fresh corn salad complements the tacos beautifully.
• Meal Prep: These tacos are excellent for meal prep. Make a batch on the weekend for easy lunches throughout the week.
• Make it a Feast: Consider serving these tacos alongside a variety of salsas and dips for a taco bar experience!

FAQ

Conclusion

Sweet Potato Tacos truly shine as a delicious and nutritious meal option. Their combination of flavors and textures will surely impress your taste buds and leave you feeling satisfied. I encourage you to give this recipe a try; you’ll be amazed at how easy it is to create a vibrant meal that everyone will love!

Sweet Potato Tacos

The ultimate comfort food, Sweet Potato Tacos are filled with creamy roasted sweet potatoes, crunchy Brussels sprout slaw, and a zesty drizzle of cilantro lime dressing. This easy weeknight dinner is not only delicious but also packed with nutrients. Perfect for impressing guests or satisfying your cravings, you'll want to make these tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 2 large sweet potatoes peeled and chopped
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 cup shredded Brussels sprouts
• 1 cup shredded purple cabbage
• 1 green onion sliced
• ½ cup chopped cilantro
• 1 lime Juice of
• ¼ teaspoon chili powder
• ¼ teaspoon ground cumin
• Kosher salt and black pepper to taste
• 1 Corn tortillas
• 15 oz black beans rinsed and drained
• 1 large avocado seed removed and sliced
• Creamy cilantro lime dressing
• Crumbled Queso fresco
• Pepitas

Equipment

• Oven
• Wooden Spoon
• Peeler
• Baking Sheet
• Chef's Knife
• Frying Pan

Method

 

1. Preheat the oven to 400 degrees Fahrenheit.
2. On a large baking sheet, place the chopped sweet potatoes. Drizzle them with olive oil and toss to coat evenly.
3. In a small bowl, combine the chili powder, kosher salt, ground cumin, smoked paprika, garlic powder, and black pepper. Stir well until the spices are fully blended.
4. Sprinkle the spice mixture over the sweet potatoes, tossing again until every piece is coated with the aromatic blend.
5. Place the baking sheet in the preheated oven and roast the sweet potatoes for 25 to 30 minutes. Stir them halfway through to ensure even cooking.
6. While the sweet potatoes are roasting, prepare the slaw. In a medium bowl, combine the shredded Brussels sprouts, shredded purple cabbage, green onion, cilantro, and lime juice.
7. Add the additional chili powder, ground cumin, kosher salt, and black pepper to the slaw. Toss everything together until well mixed.
8. Once the sweet potatoes are ready, take them out of the oven and let them cool slightly.
9. To assemble your tacos, warm the corn tortillas in a dry skillet for about a minute on each side until pliable.
10. On each tortilla, layer the roasted sweet potatoes, a scoop of black beans, a generous helping of the slaw, slices of avocado, a drizzle of creamy cilantro lime dressing, a sprinkle of queso fresco, and finally, top with pepitas.
11. Serve immediately, enjoying the vibrant colors and fresh flavors of your Sweet Potato Tacos!

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results. You can freeze the roasted sweet potatoes and slaw separately for up to a month!

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.