Baked Mexican-Spiced Sweet Potato Tacos with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft baked sweet potato cubes tossed in smoky Mexican spices, served in warm tortillas with creamy avocado crema and fresh toppings. This mexican (vegetarian) ready in about 40 minutes pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 3 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 2 medium peeled and diced sweet potatoes (1/2-inch cubes) with 2 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
  2. Step 2: Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until tender and edges are caramelized.
  3. Step 3: While the potatoes bake, prepare avocado crema by blending 1 medium ripe avocado, 1/4 cup plain Greek yogurt, 1 tbsp fresh lime juice, and 2 tbsp chopped cilantro in a food processor until smooth and creamy.
  4. Step 4: Warm 6 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
  5. Step 5: Assemble tacos by distributing the baked sweet potatoes evenly among the tortillas, topping each with 1/4 cup finely diced red onion, 1/4 cup crumbled queso fresco, and a generous drizzle of avocado crema.
  6. Step 6: Serve immediately with lime wedges for squeezing over the top to add brightness.

Equipment for this recipe

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Frequently asked questions

How long does Baked Mexican-Spiced Sweet Potato Tacos with Avocado Crema take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Mexican-Spiced Sweet Potato Tacos with Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Baked Mexican-Spiced Sweet Potato Tacos with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Mexican-Spiced Sweet Potato Tacos with Avocado Crema for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Mexican-Spiced Sweet Potato Tacos with Avocado Crema vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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