Sweet Potato Tacos

These sweet potato tacos are so simple, and so good! Tortillas are slathered with smashed, roasted sweet potatoes. Top with black beans, sliced avocado, quick pickled red onions, a bit of cheese, and squeeze of lime. Fantastic.

Sweet Potato Tacos

This is a quick write-up of the smashed sweet potato tacos we’ve been making for lunch recently. They couldn’t be more simple to make and are loaded with great ingredients to keep you going for the rest of the day. Tortillas get slathered with a layer of roasted, smashed sweet potatoes which are topped with a sprinkling of black beans. From there it's all about the extra toppings like sliced avocado or guacamole, quick-pickled red onions and serrano chiles, and a bit of cheese. I use Bulgarian feta, but cotija would be good, or skip it altogether if you're vegan. A squeeze of lime, and some sliced scallions are the finishing touch!

Sweet Potato Tacos on a plate with lots of toppings

Sweet Potato Tacos: Added Bonus

To make these tacos extra specia,l use homemade tortillas. My favorite way to make them is to use freshly made masa. There’s nothing quite as perfect as a hot tortilla made from fresh masa. Check at a local market or grocery store specializing in Mexican ingredients to start. Ask around. My second choice here, use masa harina. There are some fantastic brands like Masienda selling masa harina made from heirloom corns.

Smashed Sweet Potato Taco Recipe

A Few More Ideas

I love sweet potato tacos like these served with something bright and fresh. Something to cut the creaminess of the sweet potato.  This coleslaw, or this corn salad are great options. They’re also A-plus with a dollop of homemade guacamole slathered on top, the onions deliver some crunch and are strong enough to punch through. Also, if you love good homemade salsa, this is a favorite.

small bowls of sweet potato taco toppings including pickled onions, sliced avocado, black beans

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Sweet Potato Tacos

5 from 2 votes

Look for orange or purple-fleshed sweet potatoes. They're packed with anti-oxidants, and phytonutrients, and are extra good for you!

  • 2-3 large sweet potatoes, scrubbed
  • sea salt
  • 1/4 - 1/3 cup of almond, cashew, or rice milk
  • 10-12 small tortillas (homemade tortillas are a breeze to make), warmed
  • 1 14- ounce can black beans, or equivalent cooked from dried
  • Avocado, sliced
  • Quick pickled red onions* and or serranos**
  • Scallions, thinly sliced
  • Crumbled feta or cotija cheese, optional
  1. Preheat your oven to 400°F / 200°C degrees. Prick the sweet potatoes all over with a fork, and sprinkle generously with sea salt. Bake the potatoes until tender throughout. This can take an hour for large potatoes. Less for smaller. Remove from the oven, and allow to cool long enough to handle safely. Cut in half, and scoop the flesh into a bowl. Smash with a generous splash of milk, roughly 1/4 cup, and season with salt to taste.

  2. To assemble each taco, slather each tortilla with a generous dollop of smashed sweet potato, top with a spoonful of black beans, and then some sliced avocado. Add some onions* and chiles**, and finish with a sprinkling of scallions, and a bit of cheese.

Serves 4.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
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Dear Heidi, I am one of your OG followers. I've always respected you, but none more than today when I joined your pack. We all know the value you offer by sharing your expertise, and we know that you are a Harvard professor of research and cuisine. Becoming a member at your welcoming rate is generous. I also appreciate no longer having to sift through the weeds of online recipes to find delicious and healthful plant-based recipes. You are appreciated. RE


    Awww! Thanks for this Rhoni! I wanted to keep the price accessible as possible. Thanks for waking the time to send such a nice note. xx!

    Heidi Swanson

I made those today, for my wife and me. We both really liked them. They are yummy, colorful and quick ( always have cooked beans and tortillas in the fridge ❤️ ). I just recently joined your site, Heidi, and I'm glad I did. Thanks !


    Thank you! So happy you're enjoying the recipes. xx!

    Heidi Swanson

I made these for dinner last night before having friends over for a movie night. The usual few guys arrived early and were hungry (as expected). All of them commented on how good these were! I think they were surprised how such basic and vegetarian ingredients could be combined to turn into such a awesome dish. Thank you for another perfect dinner!


Made these for dinner last night and I must say I was amazed at how wonderful they were! The sweet potato with the beans, avocados, onions and a touch of cheese was perfection in my mouth! The addition of almond milk into the sweet potato brought out the potatos flavor, a nice touch that I never would have thought of. One potato and one avocado was just right for 2 people. Will be returning to this recipe often. Thanks Heidi!! Also pickling the onion didn't give my husband heartburn which most onions alone do.


We love tacos with homemade tortillas at our house. These looks so colorful and festive. A quick tip to share for your homemade tortillas - try substituting tapioca flour for some of the masa harina (our recipe: 1 1/2 cups masa harina + 1/2 cup tapioca flour + 1/2 tsp sea salt + 1 1/2 cups very hot water). It makes the most perfectly textured corn tortillas, chewy and supple, and great for holding lots of delicious fillings.


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