Miso-Roasted Sweet Potato Tacos

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet potatoes roasted with white miso and smoked paprika, layered in corn tortillas with avocado and lime crema. This Mexican-inspired vegetarian recipe, ready in about 35 minutes, pairs 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.

Prep: 15 min Cook: 20 min Serves 4 Mexican cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

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.