Roasted Sweet Potato Southwestern Tacos

I did a BIG no-no on Monday. I had a million things I needed to take care of, and my little boy was going nuts with cabin fever. There was no way I could have squeaked in a second outside (snow clothes are kind of a project in themselves...), so I did a terrible awful thing... 

I let him open a Christmas present early. 

He was in love with the gift, and happily played with it all afternoon so I could make a fancy dinner, set the table for said fancy dinner, clean the house for said fancy dinner's guests, make 4 dozen cookies for a cookie exchange the next day, and get myself in something other than a bathrobe. 

Justified? Maybe. But totally worth the few minutes I needed to keep myself from going nuclear. Plus, I think he was able to have more time with that one toy - without the crowd of other gifts on Christmas morning. Still, I feel like I sort of cheated Christmas morning somehow. Oh well, man. 

- - - 

Right now at the supermarket you can find sweet potatoes the size of your head. Might as well throw a few of them in a taco, right? And they're a fraction the cost of what you'd probably spend on tacos filled with all kinds of meat. Not that I don't like meat. We are hard-core meat-eaters. But sometimes it's nice to have a meal that's deliciously filling, but uses 100% fresh and amazing ingredients. 

I fed these to my husband and he didn't miss the meat one bit. The potatoes were perfectly warm and seasoned, the corn tortillas had just the right crispiness. The toppings... OH the toppings. That's enough right there to make you crave & make this over and over again. 


Roasted Sweet Potato Southwestern Tacos 
makes about 6-8 servings 

1 1/2 lbs sweet potato, diced into 1/2 inch cubes
4 T EVOO, divided
1 t cumin
1 t paprika
1/4 t ground coriander
1/4 t cayenne pepper 
salt and freshly ground black pepper
1 small yellow onion, diced (1 cup)
2 cloves garlic, minced
1 can (14.5oz) black beans, rinsed and drained
1 can (14.5oz) yellow corn, thawed and drained
3 T honey
3 T fresh lime juice
2 T chopped fresh cilantro
feta cheese
pico de gallo
romaine lettuce & purple cabbage
corn tortillas 

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Place sweet potatoes on prepared pan. Drizzle with 3 tablespoons olive oil and toss evenly to coat. Sprinkle with seasonings: cumin, paprika, coriander, cayenne pepper. Sprinkle with salt and pepper. Toss to coat. Lay flat. Bake for about 15-20 minutes until tender. (toss about halfway through). 
2. Meanwhile, in a large skillet, heat 1 T EVOO over medium heat. Add onion and saute until carmelized, about 5 minutes. Add in garlic during last 30 seconds. Do not burn these little beauties, mmkay? 
3. Reduce heat to low, add drained black beans and corn, honey, and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and fresh cilantro. Serve over crispy-warm tortillas and a pile of delicious toppings. 

recipe adapted from: Cooking Classy


  1. Oh Mandy these tacos look amazing!

  2. What a great idea for a vegetarian taco! The roasted sweet potato addition sounds great!

  3. Thanks for sharing this. I agree with all of the points keep up the good work.

    clock table & 3m command


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