Sweet Potato Taco Tuesday

By Jessi Gunn

Tuesdays are by far my favorite “food day” of the week. Why? Tacos! Usually, I’m a traditionalist because I believe simple tacos are the best tacos. Give me corn tortillas, carnitas, onions, cilantro and green salsa and I am thrilled. However, when Smitten Kitchen posted her family’s favorite roasted sweet potato tacos on Instagram, they looked so delicious I just had to try them. They not only taste great, but are so simple to make! Mix the potatoes and spices while the oven preheats and finish the laundry, tidy the living room, make a margarita and watch that episode of Queer Eye while the sweet potatoes are baking! The world is your oyster.

Head over to our Instagram for a play-by-play of this recipe being made in the #sacfoodies kitchen.

Makes dinner for 2 with plenty of leftovers.

  • 2 large sweet potatoes, peeled and cut into 1/2″ cubes
  • Olive oil
  • 1 tbsp salt
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp chili powder (I’m very spice-sensitive so I used 1 tsp, but by all means use more if spice is your thing)
  • 1/2 tsp smoked paprika
  • 12 small/medium flour tortillas (or whatever tortillas you have on hand)
  • 1 can refried beans (I like refried black beans but my boyfriend swears by refried pinto beans, you be the tie-breaker!)
  • 1 lime, in wedges
  • All the toppings! I used cilantro, green salsa, and cubes of avocado, but pickled red onion, slaw, and sour cream also sound muy bueno.

Preheat the oven to 400 degrees while you peel and cube sweet potatoes. Mix the potatoes with 2 tablespoons of olive oil, salt, cumin, garlic powder, onion powder, chili powder, and paprika and toss to coat. Spread in a single layer on an oiled baking sheet.

Roast for 40-45 minutes. Flip the potatoes halfway through to make sure each side gets crisp and roasted.

Wrap a stack of tortillas in foil and let them warm in the oven during the last 5 minutes of baking. Heat refried beans in a pan on the stove.

Smear a hearty helping of refried black beans on each tortilla, add as many potatoes your tortilla can handle, squeeze a lime wedge over it all, and top with desired toppings. Enjoy!

Recipe from Smitten Kitchen. 

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