Roasted Sweet Potato Tacos

Three tacos on a platter with a bowl of pico de gallo in the background.

5 from 1 vote

These vegan sweet potato tacos are filled with roasted jalapeño-garlic sweet potatoes and topped with fresh cherry tomato salsa and avocado. A sweet and spicy option for taco night.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Tacos

Cuisine: Fusion, Mexican

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 340kcal

Author: Amy Katz

Ingredients

For the sweet potatoes:

1 pound sweet potatoes peeled and cubed
3 cloves garlic minced
1 jalapeño pepper thinly sliced
1 Tablespoon extra virgin 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 jalapeño 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°F.
Arrange the sweet potato cubes, garlic, and jalapeno slices on a baking sheet lined with parchment paper.
1 pound sweet potatoes, 3 cloves garlic, 1 jalapeño pepper
Drizzle the olive oil and salt and pepper over the sweet potatoes. Use your hands to toss to coat.
1 Tablespoon extra virgin olive oil, salt and pepper
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.
1 dry pint cherry or grape tomatoes, ½ cup diced red onion, 1 Tablespoon minced jalapeño pepper, ½ cup chopped fresh cilantro, 2 Tablespoons lime juice, salt
To make the tacos, fill the warm tortillas with the roasted sweet potatoes, then top with pico de gallo and avocado slices.
8 corn tortillas, 1 avocado

Notes

Leftover roasted sweet potatoes and salsa can be stored separately in airtight containers in the refrigerator for up to 4 days.

Nutrition