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Sweet Potato Tacos


4 Servings

Prep Time:

10 Minutes

Cook Time:

25 MInutes

Total Time:

35 Minutes

This recipe is a pretty quick one to make. I think adding a cashew cream on top would be a nice addition if you have a little extra time to prep.


  • 3 medium sweet potatoes

  • 1 can or 2 cups of cooked black beans, drained and rinsed

  • 8 oz corn (can be canned, frozen or off the cob)

  • 2 cups of shredded cabbage

  • ½ yellow or red onion, thinly sliced

  • 1 small jalapeno, seeds and stem removed and diced small

  • Juice of 1 lime

  • ¼ cup of chopped cilantro

  • 1 teaspoon of cumin

  • 1 teaspoon of paprika

  • 1 teaspoon of chili powder

  • Salt to taste


Preheat oven to 425 degrees. Wash, peel and cut sweet potatoes into ½” cubes. Add to a large baking sheet. Sprinkle with paprika, chili powder and salt. Toss to evenly coat, arrange in a single layer then cook for 25 minutes, flipping a few times before done.

Add corn and black beans to a skillet on low heat with about 2 tablespoons of water. Add 1 teaspoon of cumin. Cook through until warm. Add juice of ½ a lime and salt to taste, stir, then remove from heat.

Add shredded cabbage, thinly sliced onion, diced jalapeno, juice of the other half of the lime, cilantro and a pinch of salt to a bowl. Toss to combine.

Assemble tacos by adding roasted sweet potatoes, black bean and corn mix, and cabbage. Enjoy!

Recipe Origin:

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