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Close up of roasted sweet potato cubes featuring slightly blistered and charred edges inside a corn tortilla. (Roasted Sweet Potato Tacos)

Exceptional Roasted Sweet Potato Tacos with Avocado Crema

Master the art of meatless dinner with these Roasted Sweet Potato Tacos, featuring perfectly blistered sweet potatoes, whole black beans, and a rich, pale green avocado crema drizzle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sweet Potato Tacos Ingredients
  • 1.5 lbs sweet potatoes peeled and cut into 1/2-inch (1.25cm) cubes
  • 2 tbsp olive oil for roasting
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 15 oz canned whole black beans rinsed and drained
  • 6 each 6-inch soft corn tortillas yellow or white
  • 1 large Hass avocado ripe, halved and pitted
  • 0.25 cup sour cream full-fat
  • 2 tbsp fresh lime juice
  • 0.25 cup red onion finely diced
  • 0.25 cup fresh cilantro roughly chopped
  • 0.25 cup cotija cheese crumbled

Equipment

  • 1 Large Aluminum Baking Sheet Essential for reflecting heat and achieving charred edges.
  • 1 Food processor Used to create the perfectly smooth avocado crema.
  • 1 Plastic Squeeze Bottle Required for the precise zigzag drizzle.
  • 1 Cast Iron Skillet For dry-toasting and warming the corn tortillas.

Instructions
 

Cooking and Assembly
  1. Preheat oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, and kosher salt. Spread in an even layer on a large baking sheet. Roast for 20-25 minutes, tossing halfway, until edges are blistered and charred.
  2. In a small saucepan over medium-low heat, gently warm the rinsed black beans with 2 tbsp (30ml) of water. Simmer for 3-5 minutes until heated through, keeping the beans whole.
  3. In a food processor, combine the avocado flesh, sour cream, lime juice, and a pinch of salt. Blend until completely smooth and pale green. Transfer to a squeeze bottle.
  4. Heat a dry cast-iron skillet over medium-high heat. Toast each corn tortilla for 15-20 seconds per side until pliable and fragrant.
  5. Place tortillas on a plate. Fill each with a base of whole black beans, top with roasted sweet potato cubes, and generously drizzle with avocado crema in a zigzag pattern. Garnish with diced red onion, roughly chopped cilantro, and crumbled cotija cheese.

Notes

Do Not Overcrowd the Pan: Use two baking sheets if necessary to ensure potatoes char rather than steam.
Store Components Separately: Keep the crema tightly sealed with plastic wrap directly touching the surface to prevent browning.
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