Miso-Roasted Sweet Potato Tacos
Sweet potatoes roasted with white miso and smoked paprika, layered in corn tortillas with avocado and lime crema. This mexican-inspired vegetarian ready in about 35 minutes pairs cubed (1/2 inch) sweet potatoes, white miso paste, 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 cups cubed (1/2 inch) sweet potatoes
- 1 tbsp white miso paste
- 1/2 tsp smoked paprika
- 8 corn tortillas
- 1 (mashed) avocado
- 1/2 (juice and zest) lime
- 2 tbsp sour cream
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 425°F. Toss sweet potatoes with 1 tbsp olive oil, miso paste, and smoked paprika until evenly coated.
- Step 2: Spread potatoes on a parchment-lined baking sheet and roast for 20 minutes, stirring once, until edges are caramelized and tender.
- Step 3: Mix avocado, lime juice, and zest in a small bowl until smooth. Whisk sour cream and remaining lime zest.
- Step 4: Warm tortillas in a dry skillet for 30 seconds per side. Assemble tacos by layering roasted sweet potatoes, avocado crema, and sour cream sauce on tortillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Roasted Sweet Potato Tacos take to make?
Total time is about 35 minutes (15 min prep + 20 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 Miso-Roasted Sweet Potato Tacos?
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 white miso paste from drying out.
Can I substitute ingredients in Miso-Roasted Sweet Potato Tacos?
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 Miso-Roasted Sweet Potato Tacos 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.
What goes well with Miso-Roasted Sweet Potato Tacos?
Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
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