Roasted Sweet Potato Tacos

5 from 1 vote

Roasted Sweet Potato Tacos are flavorful and easy to make in about 30 minutes. Topped with fresh pico de gallo and avocado slices, these naturally vegan and gluten-free tacos are sure to become a family favorite.

Course Tacos

Cuisine Mexican

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings

Calories 338kcal

Author Amy Katz

Ingredients

For the roasted sweet potatoes:

1 pound sweet potatoes peeled and cubed
3 cloves garlic minced
1 jalapeno pepper thinly sliced
1 Tablespoon olive oil
salt and pepper to taste

For the pico de gallo:

1 dry pint cherry or grape tomatoes quartered
½ cup diced red onion
1 Tablespoon minced jalapeno pepper
½ cup chopped fresh cilantro
2 Tablespoons lime juice
salt to taste

For serving:

8 corn tortillas warmed
1 avocado sliced

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F.
Arrange the sweet potato cubes, garlic, and jalapeno slices on a baking sheet lined with parchment paper.
Drizzle the olive oil and salt and pepper over the sweet potatoes. Use your hands to toss to coat.
Bake in the oven for 25-30 minutes until the sweet potatoes are tender and lightly browned, stirring after 15 minutes.
Meanwhile, prepare the pico de gallo by adding the ingredients to a medium bowl. Gently mix everything together. Taste and add salt as needed.
To make the tacos, fill the warm tortillas with the roasted sweet potatoes, then top with pico de gallo and avocado slices. Enjoy!

Nutrition