Roasted sweet potato tacos


We’ve been doing taco night once a week since we moved to Indy; I try to cook a different cuisine every night and “Mexican food” night usually becomes taco night- I’m well aware this is most likely politically incorrect, but enchiladas and fajitas take too long to prepare on a weeknight. Not only do tacos taste good but they provide a fairly good serving of protein, veggies, and dairy (cheese and sour cream) so I like to think they’re healthy. However, I wanted to change things up one night and add another pin to my “things I actually did” board on Pinterest- ironically yet to be created. That was the night I made Honey-lime roasted sweet potato tacos.

Of course, because this recipe is Pinterest-inspired, I’d like to give credit to where it is due. You can find the original recipe here. Like with any recipe, I made my own changes.


3/4 large sweet potato, peeled and diced into cubes
2 tsp olive oil
1 tsp cumin
salt, fresh ground black pepper and cayenne pepper to taste
1/4 cup diced green onion
1 clove garlic
1/4 cup pre-soaked and steamed black beans
1/4 cup pre-soaked and steamed chick peas
1/4 cup frozen yellow corn, thawed and drained
1 tbsp honey
1 tbsp fresh lime juice
1 cup chopped romaine lettuce
feta cheese crumbles as proportionate, per taste


1. Line baking sheet with foil, drizzle potatoes with proportionate amount of olive oil, cumin, cayenne pepper, salt, ground pepper. Toss evenly to coat.
2. Roast potatoes in toaster oven at 425 degrees for 25-30 minutes until tender.
3. In skillet, sautee other ingredients in 2 tsp olive oil and seasoning to taste. I didn’t wait to add the garlic. Coat with lime and honey
4. Add potatoes and adjust seasoning.
5. Toast corn tortillas in toaster oven until slightly warm
6. Put potato mix in middle of each tortilla, top with lettuce and feta cheese


I think my directions are simpler- it is a very Indian thing to caramelize onions and garlic before adding other veggies, and continuing to add seasoning to each additional ingredient in saucepan to ensure even flavoring. I also definitely was not going to wait until the end to add garlic.

Chick peas also weren’t in the original recipe, but I decided to add extra protein to my tacos because I had extra in the fridge.

Top it off with any sauce you like- the recipe suggests pico de gallo, but I stuck with good ol’ Ortega taco sauce and it tasted great! Give this recipe a try with ingredients that are laying about your fridge- you can probably mix and match ingredients as you wish, and this would still taste amazing! I’m glad I found a new way to include sweet potato in my diet other than the fries at Steak and Shake.

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