Name: Roasted Sweet Potato Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 14
Cuisine: American
Ingredients: 1 batch refried beans (made with pinto or black beans); 1 pound sweet potatoes, diced into 1/2-inch cubes (also peeled, if desired); 1 tablespoon avocado oil (or olive oil); 2 teaspoons taco seasoning (homemade or store-bought); fine sea salt and ground black pepper; 12 small corn tortillas or flour tortillas; 1 avocado, peeled, pitted and thinly sliced

These roasted sweet potato tacos are everything I love about a good weeknight dinner: easy, wholesome, and packed with vibrant flavors that keep you coming back for more. Roasted cubes of sweet potato, seasoned to perfection, nestled into warm tortillas with creamy refried black beans and fresh avocado — this one’s a keeper.

When we first started playing around with meatless taco nights, I wasn’t sure if anything could really compete with our usual shrimp or barbacoa tacos. But these sweet potato tacos quickly proved themselves. They’re hearty, satisfying, and layered with smoky spice and creamy goodness in every bite. Best part? They’re naturally vegan and gluten-free, and honestly don’t feel like they’re “missing” anything.

Why You’ll Love These Roasted Sweet Potato Tacos

Flavor-packed and fuss-free: The sweet potatoes roast up beautifully with just a bit of taco seasoning, creating a crispy, caramelized exterior that tastes like it came from your favorite taco truck.

Weeknight-friendly: From chopping to roasting, this whole recipe comes together in under 40 minutes — and most of that is hands-off time while the sweet potatoes are in the oven.

Customizable toppings: Whether you’re team spicy jalapeños or love a tangy pickled onion situation, this taco is the perfect blank canvas.

Family-approved: Even my “where’s the meat?” family members have asked for these again — they’re that good.

Tips and Tricks

Cut your sweet potatoes small and even: I aim for ½-inch cubes so they roast quickly and evenly. If they’re too big, they’ll take longer to cook and won’t get that golden crisp on the edges.

Line your baking sheet for easier cleanup: Roasting sweet potatoes can get sticky — parchment paper is your friend here.

Use store-bought shortcuts when you need to: If you’re short on time, high-quality canned refried black beans work great. I’ve even used leftover beans from taco night the night before and just jazzed them up with a little garlic and cumin.

Warm the tortillas right before serving: Just a quick pass over an open flame or dry skillet makes a big difference. Warm tortillas are softer, more pliable, and bring the whole taco together.

Ingredient Notes

Sweet Potatoes: I leave the skin on for extra fiber and texture, but peel them if you prefer a softer bite. They should be firm, without too many blemishes.

Taco Seasoning: I like to make my own with smoked paprika, cumin, garlic powder, onion powder, and a pinch of cayenne. But use your favorite blend — even a packet of store-bought seasoning works just fine here.

Refried Beans: Black beans give a deeper flavor that plays well with sweet potatoes, but pinto beans work too. I’ll sometimes stir in a splash of veggie broth or lime juice if they need loosening up.

Lime Crema: I mix together sour cream, lime juice, a little garlic powder, and salt. It adds a tangy, creamy finish. If I’m keeping things dairy-free, a good vegan sour cream or a drizzle of tahini sauce works well too.

Avocado: Sliced, smashed, or turned into guac — you can’t go wrong. I’ve even done this with spicy guacamole for an extra kick.

Make Ahead Tips

You can roast the sweet potatoes up to 3 days in advance. Just keep them in an airtight container in the fridge and reheat them in a skillet or air fryer before serving.

Refried beans also hold up great for a few days and reheat easily on the stove with a splash of water or broth.

If you’re making lime crema, it’ll keep in the fridge for up to a week — and is amazing drizzled on nachos or roasted veggies too.

Serving Suggestions

These tacos are super filling on their own, but if you want to round things out, here are a few favorite sides:

A simple corn and black bean salad
Grilled street corn with cotija
Chips and fresh pico or guacamole
Cilantro-lime rice or Spanish rice

They’re also a hit on a taco bar night — just double the recipe and let everyone build their own.

Storage

Store leftover components separately in the fridge. The sweet potatoes and refried beans will last 3–4 days. I recommend reheating them separately so the textures stay just right. Tortillas are best fresh, but you can wrap extras in foil and keep them warm in the oven if needed.

FAQs

Can I freeze roasted sweet potatoes?
Yes! Let them cool completely, then freeze in a single layer before transferring to a bag or container. They reheat well in a skillet or oven, though they won’t be as crisp as fresh.

How spicy is this recipe?
It’s mild by default, but you can definitely crank up the heat with jalapeños, hot sauce, or extra chili powder in the seasoning.

Can I use other veggies?
Absolutely. Cauliflower, zucchini, and even mushrooms roast beautifully and can be swapped in or added for variety.

Are these good for meal prep?
Definitely. I often roast a big batch of sweet potatoes and portion out taco bowls with rice, beans, and avocado for quick lunches all week.

Final Thoughts

These roasted sweet potato tacos have become one of those go-to meals that always hits the spot — whether I’m craving something comforting or just need to use up a few pantry staples. They’re easy, nourishing, and endlessly flexible. And honestly? Even the meat-lovers in my life are totally into them.

If you’re looking to brighten up your dinner routine, I hope these tacos make it onto your table soon. Don’t forget to pile on those toppings — that’s where the magic really happens.

Yield: 14