Baked Mexican-Spiced Sweet Potato Tacos with Avocado Crema

By AislePrompt Test Kitchen · 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-inspired tacos & burritos (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.

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.

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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