Sweet Potato Tacos topped with a zesty chipotle crema, are the best plant based way to enjoy taco night!
Interested in more healthy taco recipes? Try out my Cauliflower Tacos, Fish Taco Bowls and Quinoa Burrito Bowls too!
Looking for something healthy for Taco Tuesday? These Sweet Potato Tacos are where it’s at!
Why You’ll Love Them!
These are so simple to make!
Potatoes and red peppers are thrown onto a sheet pan, tossed with olive oil and taco seasoning and roasted to perfection.
While they cook away, it’s the perfect time to prepare that delicious chipotle crema, heat up your tortillas and fix up your other toppings, like avocado, cilantro, and cotija cheese.
You’ll be ready to eat this healthy meal in about 30-minutes!
Ingredients Needed
- Sweet Potatoes – Some stores sell pre-diced sweet potatoes. A definite timesaver!
- Red Peppers – Or, yellow, orange or green bell peppers.
- Olive Oil
- Taco Seasoning – You can make your own homemade taco seasoning or use store-bought.
- Flour Tortillas – Or, corn tortillas.
- Chipotle Crema – Sour cream, mayo, chipotle peppers and adobo sauce, lime, garlic and cumin.
- Lime Wedges – For serving on the side.
How to Make Them
- Preheat your oven to 425-degrees.
- For easy cleanup, line a large rimmed baking sheet with foil or parchment paper.
- Arrange potatoes and peppers on the baking sheet and drizzle with olive oil. Sprinkle with taco seasoning and toss to combine. Arrange in a single layer.
- Roast for 15 minutes. Remove from oven and toss. Return to oven and continue to cook, 15–20 minutes longer, until browned and crisp. Tip: This is a good time to add your tortillas to the oven, bake wrapped in foil for 15 minutes.
- Meanwhile, make the chipotle crema.
- Place all of the ingredients in a blender or food processor and blend until smooth. Season with salt and pepper, to taste.
- Spread each tortilla with chipotle crema, top with the sweet potatoes and red peppers and garnish with avocado, red cabbage, cotija and cilantro. Serve with lime wedges on the side.
- Enjoy!
Variations
- Sweet Potato Black Bean Tacos – Add a can of rinsed and drained black beans to the sheet pan when the potatoes and peppers have cooked for 15 minutes.
- Chickpea Sweet Potato Tacos – Add a can of rinsed and drained chickpeas to the sheet pan when the potatoes and peppers have cooked for 15 minutes.
- Vegan Sweet Potato Tacos – To make these tacos vegan, simply swap out the sour cream and mayonnaise for a dairy-free alternative.
Topping Ideas
Choose some of these yummy toppings FTW. I love that everyone can dress up their tacos in their favorite way!
- Avocado
- Shredded Red Cabbage – Or coleslaw mix or shredded lettuce.
- Cotija Cheese – Or, grated cheddar or pepper jack cheese.
- Pickled Red Onions
- Cilantro
- Chipotle Crema – Or, try one of these 7+ Tasty Taco Sauce Recipes!
- Tomatoes
How to Make Ahead & Store
The roasted sweet potatoes and peppers can be made ahead and stored in an airtight container in the refrigerator for up to five days. When ready to serve, heat them up in a large skillet with a splash of water, or in the microwave. You can also chop and prepare the toppings in advance.
Freezing: The texture of the sweet potatoes may change slightly upon thawing. Because of this, it’s generally recommended to enjoy sweet potato tacos fresh for the best taste and texture. However, if you have leftovers, you can freeze them and reheat them later, knowing that the sweet potatoes may be softer after thawing.
More Taco Recipes
- Mexican Street Corn Chicken Tacos
- Banh Mi Tacos
- Cauliflower Tacos with Lime Crema
- Taco Zucchini Boats
- Korean Tacos with Bulgogi Beef
- Slow Cooker Carnitas
- More → 7+ Tasty Taco Sauce Recipes
What to Serve with Them
- Instant Pot Refried Beans
- Instant Pot Mexican Rice
- Mexican Street Corn Salad
- Mexican Black Beans
- Instant Pot Black Beans
- Oven Roasted Carrots (Elote Style)
- Southwest Salad
- MORE → 40+ Taco Sides
- Be sure to check out these 25+ Mexican Desserts too!
Did you try these sweet potato street tacos?
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Chipotle Sweet Potato Tacos Recipe
Ingredients
- 3 cups sweet potatoes (peeled and cut into ½” cubes, about 2 medium sweet potatoes)
- 1 red pepper (seeds removed and cut into ½” pieces)
- 2 Tablespoons olive oil
- 1 Tablespoon taco seasoning
Chipotle Crema:
- ¾ cup sour cream (regular or fat-free, or use dairy-free for a vegan alternative)
- 2 Tablespoons mayonnaise (regular or fat-free, or use dairy-free for a vegan alternative)
- 4 chipotle peppers in adobo sauce (use less for less heat)
- 1 Tablespoon adobo sauce (from chipotle can)
- 1 lime (zested and juiced)
- 1 clove garlic (peeled)
- ½ teaspoon cumin
- Salt and pepper (to taste)
To serve:
- Flour Tortillas (warmed, or corn tortillas)
- Avocado
- Cilantro
- Red cabbage
- Cotija cheese
- Lime wedges
- Pickled onions
Instructions
- Preheat oven to 425-degrees.
- Arrange potatoes and peppers on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with taco seasoning. Toss to combine and arrange in a single layer.
- Bake for 15 minutes. Remove from oven and toss. Continue to bake, 15–20 minutes longer, until browned and crisp. (This is a good time to add your tortillas to the oven, bake wrapped in foil for 15 minutes.)
- Meanwhile, make the chipotle crema.
- Place all of the ingredients in a blender or food processor and blend until smooth. Season with salt and pepper, to taste.
- Spread each tortilla with chipotle crema, top with sweet potatoes and red peppers and garnish with avocado, red cabbage, cotija and cilantro. Serve with lime wedges on the side.
Notes
Equipment
Nutrition
This post was originally published in 2021. It was updated in 2023 to add new photos. The sweet potato taco recipe remains the same. Enjoy!
