Chipotle-Rubbed Sweet Potato Tacos with Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Smoky roasted sweet potatoes in warm corn tortillas topped with creamy avocado sauce and pickled red onions for a vibrant vegetarian taco night. This mexican-inspired vegetarian (vegetarian, vegan-option) ready in about 40 minutes pairs large sweet potatoes, corn tortillas, chipotle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Ingredients

• 2 large sweet potatoes
• 8 corn tortillas
• 1 tsp chipotle powder
• 2 tbsp olive oil
• 1 avocado
• 1 lime
• 1/4 cup yogurt
• 1/2 thinly sliced red onion
• 1/4 cup diced cucumber
• 2 tbsp chopped cilantro

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Peel and dice 2 large sweet potatoes into 1/2-inch cubes. Toss with 2 tbsp olive oil, 1 tsp chipotle powder, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a parchment-lined baking sheet and roast for 25 minutes, stirring once, until golden and tender.
2. Step 2: While potatoes roast, make crema: blend 1 avocado, 1/4 cup yogurt, juice of 1 lime, 1/4 tsp salt, and 1 tbsp water until smooth. Dice 1/4 cup cucumber and slice 1/2 red onion thinly.
3. Step 3: Warm 8 corn tortillas on a dry skillet for 30 seconds per side. Assemble tacos with roasted sweet potatoes, a dollop of avocado crema, sliced red onion, and diced cucumber. Top with 2 tbsp chopped cilantro before serving.