Roasted Sweet Potato Tacos

• 1 large sweet potato, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt to taste
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1/2 cup crumbled queso fresco or feta cheese
• 1/4 cup diced red onion
• 1 avocado, diced
• Optional: hot sauce

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potato cubes with olive oil, smoked paprika, cumin, chili powder, and salt.
3. 3 Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
4. 4 Warm tortillas directly on a gas burner or in a skillet for about 30 seconds per side.
5. 5 To assemble tacos, place roasted sweet potatoes in tortillas and top with cilantro, crumbled cheese, diced onion, and avocado.
6. 6 Squeeze fresh lime juice over the top and add a dash of hot sauce if desired.

Nutrition

Tips

• For extra flavor, sprinkle a pinch of cotija cheese and a squeeze of lime on the sweet potatoes before roasting.
• If you prefer a kick, add some diced jalapeños to the mix.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat tacos in a skillet over medium heat to keep tortillas warm and crisp.

Serving Suggestions

• Pair with a fresh mango salsa for a tropical twist.
• Serve with a side of black beans for added protein and fiber.

FAQ