Baked Mexican-Spiced Sweet Potato Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Soft baked sweet potato cubes tossed in smoky Mexican spices, served in warm tortillas with creamy avocado crema and fresh toppings. This Mexican recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, olive oil, chili powder 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.

Ingredients

• 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 6 small corn tortillas
• 1 medium ripe avocado
• 1/4 cup plain Greek yogurt
• 1 tbsp fresh lime juice
• 2 tbsp chopped cilantro
• 1/4 cup finely diced red onion
• 1/4 cup crumbled queso fresco
• for serving lime wedges

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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.