Sweet Potato Tacos
Crispy roasted sweet potato wedges nestled in warm tortillas with your choice of protein, fresh toppings, and customizable sauces. A versatile handheld meal that adapts to any cuisine or dietary preference.
Ingredients
Method
Preheat oven to 425°F. Cut sweet potatoes lengthwise into thin wedges (about 1/4 inch thick).
In a large bowl, toss sweet potato wedges with olive oil, paprika, garlic powder, and salt until evenly coated.
Spread wedges in a single layer on a sheet pan and roast for 20–25 minutes, stirring halfway through, until golden and crispy at the edges.
While potatoes roast, warm tortillas in a skillet or over a flame until pliable, and prepare or reheat your choice of protein.
Prep all toppings: slice red onion, chop cilantro, cut avocado, and prepare lime wedges and sauce.
Lay a warm tortilla flat and fill with roasted sweet potato wedges and your chosen protein.
Top with red onion, cilantro, avocado, a drizzle of sauce, and a squeeze of lime juice. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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