Baked Mexican-Style Sweet Potato Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Roasted sweet potato cubes seasoned with smoky spices stuffed in warm tortillas, topped with a cool avocado-lime crema. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 cut into 1/2-inch cubes sweet potatoes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 8 small corn tortillas
• 1 large ripe avocado
• 1/4 cup plain Greek yogurt
• 2 tbsp lime juice
• 2 tbsp finely chopped cilantro
• 1/4 cup finely diced red onion
• 1/3 cup crumbled cotija cheese

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb peeled and cubed sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp salt until evenly coated.
2. Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway, until tender and edges are slightly crisp.
3. Step 3: While sweet potatoes roast, make the avocado crema by blending 1 large ripe avocado, 1/4 cup plain Greek yogurt, 2 tbsp lime juice, and 2 tbsp chopped cilantro until smooth. Season with salt to taste.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
5. Step 5: Fill each tortilla with roasted sweet potatoes, a spoonful of avocado crema, a sprinkle of 1/4 cup diced red onion, and 1/3 cup crumbled cotija cheese. Serve immediately.