Sweet Potato Tacos

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5 from 2 reviews



For the pickled onions

  • 1/2 onion (purple, white, or yellow)
  • 1/2 cup white vinegar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon black pepper

For the black bean puree

For the avocado crema

  • 1 avocado
  • juice of 1 lime
  • 1/3 cup cilantro
  • 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder

For the tacos

  • 68 cassava tortillas
  • 1/2 cup cherry tomatoes, sliced
  • handful of cilantro
  • fresh lime wedges


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Add sweet potato to the baking sheet then toss with chili powder, salt, chipotle powder, and cayenne pepper. Place in the oven to bake for 25-30 minutes.
  2. Place onion in a bowl, top with white vinegar, maple syrup, and black pepper. Toss then set aside.
  3. In a high speed blender, blend together beans, salt, garlic powder, and broth until smooth. Pour into a bowl and set aside, then rinse out the blender.
  4. Add the ingredients for the avocado crema to a blender and blend until smooth and creamy.
  5. Once the sweet potatoes are done cooking, heat tortillas over an open flame on the stovetop or in a pan. Once warm, top each tortilla with a spoonful of black bean puree, then avocado cream, add a couple spoonfuls of sweet potatoes, cherry tomatoes, pickled onions, cilantro, and a squeeze of fresh lime juice on top!