Baked Mexican-Style Sweet Potato Tacos with Avocado Crema

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

Roasted sweet potato cubes seasoned with smoky spices stuffed in warm tortillas, topped with a cool avocado-lime crema. This mexican-inspired tacos & burritos (vegetarian) ready in about 45 minutes pairs olive oil, smoked paprika, ground cumin 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.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 45 minutes (15 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-Style 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-Style 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-Style Sweet Potato Tacos with Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Style 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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