Crispy Smashed Sweet Potato Tacos with Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden-crusted sweet potatoes piled high in warm corn tortillas, topped with a cooling avocado crema and zesty lime-cilantro slaw for perfect flavor balance. This mexican-inspired vegetarian (vegan-friendly) ready in about 45 minutes pairs sweet potatoes, corn tortillas, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.0 (8 ratings) Prep: 20 min Cook: 25 min Serves 4 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Peel and dice 2 lbs sweet potatoes into 1-inch cubes, then place on a parchment-lined baking sheet. Toss with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
  2. Step 2: Roast for 25 minutes, flipping halfway, until potatoes are golden and crispy around the edges.
  3. Step 3: While potatoes roast, prepare avocado crema: mash 2 peeled avocados with 1/4 cup Greek yogurt, 1/4 cup chopped cilantro, the juice of 1 lime, and a pinch of salt until smooth.
  4. Step 4: Finely dice 1/4 cup red onion and 1/2 cup radish; toss with 2 tbsp lime juice and 1/4 cup chopped cilantro for the slaw.
  5. Step 5: Warm 8 corn tortillas in a dry skillet for 30 seconds per side until pliable. Assemble tacos by layering crispy sweet potatoes, slaw, and a dollop of avocado crema on each tortilla.

Equipment for this recipe

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Frequently asked questions

How long does Crispy Smashed Sweet Potato Tacos with Avocado Crema take to make?

Total time is about 45 minutes (20 min prep + 25 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 Crispy Smashed 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 sweet potatoes from drying out.

Can I substitute ingredients in Crispy Smashed 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 Crispy Smashed 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 Crispy Smashed Sweet Potato Tacos with Avocado Crema vegan-friendly?

Yes — this recipe is tagged vegan-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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