8 Quick And Delicious Sweet Potato Tacos Recipes

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Sweet potatoes tacos? Yes! as taco shells? Also yes! These creative recipes take your favorite taco flavors and give them a nutritious twist by swapping out tortillas for sweet potatoes.

Not only are they naturally sweet and packed with nutrients, but they also make for a fun and hearty base to hold all your delicious fillings. Whether you’re craving bold BBQ chicken, Mediterranean-inspired salmon, or spicy chickpeas, these stuffed sweet potato tacos have something for everyone.

I love these recipes because they’re easy to prepare, super satisfying, and perfect for both weeknight dinners and meal prep. The versatility of sweet potatoes means you can customize them endlessly with your favorite toppings.

Plus, they’re naturally gluten-free and full of fiber, making them a wholesome choice that doesn’t skimp on flavor. Ready to trade tortillas for a sweet potato upgrade?

Tips

• Choose medium-sized sweet potatoes that are roughly the same size for even cooking.
• Pierce the sweet potatoes with a fork before baking to prevent them from bursting in the oven.
• If you’re short on time, you can microwave the sweet potatoes instead of baking them. Just be sure to finish them off in the oven for a slightly crispy skin.
• Use parchment paper or foil to line your baking sheet for easy clean-up.
• Don’t overstuff the sweet potatoes; fill them generously but leave enough room to pick them up or enjoy with a fork.
• Garnish with fresh herbs like cilantro, parsley, or dill for an extra burst of freshness.

1. Roasted Sweet Potato Tacos with Black Beans and Avocado

These tacos are hearty, flavorful, and packed with protein and fiber. The roasted sweet potatoes pair perfectly with creamy avocado and spicy black beans.

Number of servings: 4 (makes 8 tacos)

Ingredients:

• 2 medium sweet potatoes, diced (about 500g/1 lb)
• 1 tbsp olive oil (15ml)
• 1 tsp smoked paprika (5g)
• 1 tsp cumin (5g)
• 1/2 tsp chili powder (2.5g)
• 1 can (400g/14 oz) black beans, drained and rinsed
• 1 ripe avocado, sliced
• 8 small tortillas
• Juice of 1 lime (30ml)
• 1/4 cup chopped cilantro (15g)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Roast for 20-25 minutes or until tender and slightly crispy.
3. Warm tortillas in a dry skillet or microwave.
4. Fill each tortilla with roasted sweet potatoes, black beans, and avocado slices.
5. Squeeze lime juice over the top and garnish with chopped cilantro before serving.

2. Spicy Sweet Potato and Chickpea Tacos

These tacos are packed with bold flavors from spicy roasted sweet potatoes and chickpeas, balanced with a cooling cilantro-lime yogurt sauce.

Number of servings: 4 (makes 8 tacos)

Ingredients:

• 2 medium sweet potatoes, diced (about 500g/1 lb)
• 1 cup (200g) chickpeas, drained and rinsed
• 1 tbsp olive oil (15ml)
• 1 tsp cayenne pepper (5g)
• 1 tsp garlic powder (5g)
• 1/2 tsp turmeric (2.5g)
• 8 small tortillas
• 1/2 cup plain Greek yogurt (120ml)
• Juice of 1 lime (30ml)
• 1/4 cup chopped cilantro (15g)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes and chickpeas with olive oil, cayenne pepper, garlic powder, turmeric, salt, and pepper. Roast for 20-25 minutes, stirring halfway through.
3. In a small bowl, mix Greek yogurt, lime juice, and cilantro to make the sauce.
4. Warm tortillas and fill each with the roasted sweet potato and chickpea mixture.
5. Drizzle with the cilantro-lime yogurt sauce before serving.

3. BBQ Sweet Potato Tacos with Coleslaw

These tacos combine smoky-sweet BBQ roasted sweet potatoes with a tangy coleslaw for a perfect balance of flavors.

Number of servings: 4 (makes 8 tacos)

Ingredients:

• 2 medium sweet potatoes, diced (about 500g/1 lb)
• 1 tbsp olive oil (15ml)
• 1/2 cup BBQ sauce (120ml)
• 8 small tortillas
• 2 cups coleslaw mix (about 150g)
• 1/4 cup mayonnaise (60ml)
• 1 tbsp apple cider vinegar (15ml)
• 1 tsp honey (5ml)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil and BBQ sauce. Spread on a baking sheet and roast for 20-25 minutes.
3. In a bowl, mix coleslaw mix, mayonnaise, apple cider vinegar, honey, salt, and pepper to make the coleslaw.
4. Warm tortillas and fill each with BBQ roasted sweet potatoes and a scoop of coleslaw.
5. Serve immediately.

4. Sweet Potato and Blackened Corn Tacos with Avocado Crema

These tacos are a flavor explosion with spiced sweet potatoes, charred corn, and a creamy avocado sauce.

Number of servings: 4 (makes 8 tacos)

Ingredients:

• 2 medium sweet potatoes, diced (about 500g/1 lb)
• 1 tbsp olive oil (15ml)
• 1 tsp chili powder (5g)
• 1/2 tsp cumin (2.5g)
• 1 cup corn kernels (150g)
• 8 small tortillas
• 1 avocado
• 1/4 cup sour cream (60ml)
• Juice of 1 lime (30ml)
• 1/4 tsp garlic powder (1g)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Roast for 20-25 minutes.
3. In a dry skillet, cook corn kernels over medium-high heat until slightly charred, about 5 minutes.
4. In a blender, blend avocado, sour cream, lime juice, garlic powder, salt, and pepper until smooth to make the crema.
5. Warm tortillas and layer them with roasted sweet potatoes, blackened corn, and a drizzle of avocado crema.
6. Serve immediately.

5. Black Bean and Avocado Stuffed Sweet Potatoes

These stuffed sweet potatoes are loaded with black beans, creamy avocado, and zesty lime for a satisfying and healthy meal.

Number of servings: 4 servings

Ingredients:

• 4 medium sweet potatoes (about 200g/7 oz each)
• 1 can (400g/14 oz) black beans, drained and rinsed
• 1 avocado, diced
• 1 tbsp olive oil (15ml)
• Juice of 1 lime (30ml)
• 1/4 cup chopped cilantro (15g)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork and bake on a lined baking sheet for 45-50 minutes, or until tender.
3. While sweet potatoes bake, toss black beans with olive oil, lime juice, salt, and pepper.
4. Once sweet potatoes are cooked, cut them in half lengthwise and gently mash the flesh slightly to create space for stuffing.
5. Fill each sweet potato half with black beans and diced avocado.
6. Garnish with chopped cilantro and serve warm.

6. Spicy Chickpea and Spinach Stuffed Sweet Potatoes

This recipe combines spiced chickpeas and sautéed spinach for a flavorful and nutrient-packed meal.

Number of servings: 4 servings

Ingredients:

• 4 medium sweet potatoes (about 200g/7 oz each)
• 1 cup chickpeas (200g), drained and rinsed
• 1 cup fresh spinach (30g)
• 1 tsp smoked paprika (5g)
• 1 tsp cumin (5g)
• 1 tbsp olive oil (15ml)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork and bake on a lined baking sheet for 45-50 minutes, or until tender.
3. Heat olive oil in a skillet over medium heat. Add chickpeas, smoked paprika, cumin, salt, and pepper, and sauté for 5 minutes. Add spinach and cook until wilted.
4. Cut baked sweet potatoes in half lengthwise and lightly mash the flesh to create space for stuffing.
5. Fill each sweet potato half with the chickpea and spinach mixture.
6. Serve immediately, garnished with a sprinkle of paprika.

7. BBQ Chicken Stuffed Sweet Potatoes

These stuffed sweet potatoes feature tender BBQ chicken and a crunchy coleslaw topping, making them a perfect mix of smoky, sweet, and tangy flavors.

Number of servings: 4 servings

Ingredients:

• 4 medium sweet potatoes (about 200g/7 oz each)
• 2 cups (300g) cooked shredded chicken
• 1/2 cup BBQ sauce (120ml)
• 1 cup coleslaw mix (150g)
• 1 tbsp mayonnaise (15ml)
• 1 tsp apple cider vinegar (5ml)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork and bake on a lined baking sheet for 45-50 minutes, or until tender.
3. Mix shredded chicken with BBQ sauce in a small bowl.
4. In a separate bowl, mix coleslaw mix, mayonnaise, apple cider vinegar, salt, and pepper.
5. Cut baked sweet potatoes in half lengthwise and gently mash the flesh to create space for stuffing.
6. Fill each sweet potato half with BBQ chicken and top with coleslaw. Serve immediately.

8. Mediterranean Salmon and Feta Stuffed Sweet Potatoes

This recipe combines flaked salmon, creamy feta cheese, and fresh herbs for a Mediterranean-inspired dish.

Number of servings: 4 servings

Ingredients:

• 4 medium sweet potatoes (about 200g/7 oz each)
• 200g (7 oz) cooked salmon, flaked
• 1/4 cup feta cheese (50g), crumbled
• 1/4 cup diced red onion (30g)
• 1 tbsp olive oil (15ml)
• Juice of 1 lemon (30ml)
• 1 tbsp chopped dill (5g)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork and bake on a lined baking sheet for 45-50 minutes, or until tender.
3. In a bowl, mix flaked salmon, feta cheese, red onion, olive oil, lemon juice, dill, salt, and pepper.
4. Cut baked sweet potatoes in half lengthwise and gently mash the flesh to create space for stuffing.
5. Fill each sweet potato half with the salmon mixture.
6. Serve warm, garnished with extra dill if desired.