Spicy Sweet Potato Tacos
Easy Vegetarian Sweet Potato Tacos with Optional Bold Glaze
These sweet potato tacos are a vibrant, satisfying vegetarian meal that's perfect for Taco Tuesday or a quick weeknight dinner. The sweet potatoes are roasted until tender and slightly caramelized, then seasoned with smoky spices. They provide a hearty base that pairs beautifully with crunchy cabbage, fresh lime, and your favorite taco toppings.
Prep Time: 15 minutes Cook Time: 25 minutes
Total Time: 40 minutes Servings: 4
Ingredients
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
8 corn or flour tortillas, warmed
1 cup shredded red cabbage
1/2 cup crumbled cotija cheese (optional)
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Heat It Up with Eleven Eleven Sauce for a Bold flavor glaze, toss the roasted sweet potato cubes with 2 tablespoons of Blazing Citrus Hot just before assembling the tacos. This adds a layer of fruity heat that balances the sweet potato's natural sweetness.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. Prep and Season Sweet Potatoes: Preheat oven to 400∘F (200∘C). In a large bowl, toss the sweet potato cubes with olive oil, chili powder, cumin, smoked paprika, and salt until evenly coated.
2. Roast the Sweet Potatoes: Spread the seasoned sweet potatoes in a single layer on a sheet pan. Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
3. Warm Tortillas and Prepare Toppings: While the potatoes are roasting, warm the tortillas in a dry skillet for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds. Prepare the cabbage, cotija cheese, and cilantro.
4. Assemble the Tacos: Divide the roasted sweet potatoes evenly among the warmed tortillas. Top with red cabbage, cotija cheese, cilantro, and a squeeze of fresh lime juice.
Tips & Variations
Add Black Beans: For extra protein and fiber, add 1 cup of rinsed and drained black beans to the sweet potatoes during the last 5 minutes of roasting to warm them through.
Make it Vegan: Omit the cotija cheese or replace it with a vegan cheese alternative or a dairy-free sour cream drizzle.
Different Heat: Instead of roasting, you can cook the sweet potatoes in a large black cast iron skillet over medium-high heat until tender and slightly charred, about 15-20 minutes.
Other Users Suggest
Replace the shredded red cabbage with 1 cup of quick-pickled red onions for a tangy, acidic crunch that cuts through the sweetness.
Substitute 2 tablespoons of chipotle powder for the chili powder and smoked paprika for a deeper, smokier heat profile.
Swap the cotija cheese for 1/2 cup of creamy avocado-lime crema (a mix of Greek yogurt, avocado, and lime juice) for a cooling contrast.
Storage, Reheat & Freeze
Storage: Store roasted sweet potatoes separately from the toppings and tortillas in airtight containers in the refrigerator for up to 4 days.
Reheat: Reheat the sweet potatoes in a dry skillet or toaster oven for maximum texture before assembling the tacos.
Freeze: Cooked sweet potatoes can be frozen for up to 3 months. Thaw and reheat before use. Tacos should not be frozen assembled.
Nutrition Facts (per serving)
Calories: 280 Protein: 7g Carbs: 45g Fat: 8g
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