Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Print
5
from 1 vote
Roasted Sweet Potato Tacos
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
4
Calories
338
kcal
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
Calories:
338
kcal
|
Carbohydrates:
54
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Sodium:
91
mg
|
Potassium:
780
mg
|
Fiber:
10
g
|
Sugar:
6
g
|
Vitamin A:
16375
IU
|
Vitamin C:
21.3
mg
|
Calcium:
91
mg
|
Iron:
1.6
mg