These roasted sweet potato tacos deliver everything you crave: deeply caramelized edges, smoky spice that clings to every cube, and a bright lime slaw that cuts through the richness. They’re weeknight-friendly but impressive enough for company, and they happen to be naturally vegetarian, vibrant, and completely satisfying.
I stumbled onto this combination after a farmers’ market haul left me with far too many sweet potatoes and a hankering for tacos. Now it’s my go-to when I want something colorful, full of flavor, and ready in under an hour without a ton of fuss.
Why This Works
- Texture heaven: Caramelized sweet potato edges meet crunchy lime slaw and creamy avocado, so every bite has contrast and interest.
- Layered flavor without the effort: Smoky spices do the heavy lifting while lime juice and fresh cilantro bring brightness that makes the whole thing sing.
- Make-ahead magic: Roast the sweet potatoes in advance and reheat just before serving; the slaw comes together in minutes, so assembly is fast and flexible.
Roasting The Sweet Potatoes:
Preheat your oven to 220°C (425°F) and line two big baking sheets with parchment. Toss your sweet potato cubes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, pepper, and a pinch of cayenne if you like heat.
Spread them in a single layer with a little breathing room between each cube (this is non-negotiable if you want those golden, caramelized edges). Roast for 25 to 30 minutes, flipping halfway, until the edges are deeply golden with slight charring and the insides are tender.
Making The Lime Crunch Slaw:
While the sweet potatoes roast, toss shredded cabbage, julienned carrot, and thinly sliced radishes in a bowl. Whisk together lime juice, olive oil, and salt, then pour it over the vegetables and toss well.
Let it sit for 10 minutes so the vegetables soften just slightly and soak up all that lime brightness. Stir in fresh cilantro right before you’re ready to build your tacos.
Assembling Your Tacos:
Warm your tortillas in a dry skillet, wrap them in foil and pop them in the oven, or char them directly over a gas flame for a little smoky kiss. Spread a thin layer of sour cream on each one, then pile on generous portions of roasted sweet potato (four or five cubes per taco is the sweet spot).
Top with lime crunch slaw, avocado slices, crumbled feta or cotija, and extra cilantro leaves. Serve with lime wedges and hot sauce on the side so everyone can customize their heat level. Pro tip: If you want to reheat leftover sweet potatoes, pop them back in a hot oven for a few minutes to re-crisp those edges instead of microwaving them into mush.
Roasted Sweet Potato Tacos with Caramelized Edges, Smoky Spice & Bright Lime Crunch
Vibrant, Weeknight-friendly, Satisfying
Ingredients
- Ingredients Group 1 - Roasted Sweet Potatoes:
- 900g (2 lbs) sweet potatoes, peeled and cut into 1.5cm (½-inch) cubes
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- Ingredients Group 2 - Lime Crunch Slaw:
- 200g (2 cups) shredded red or green cabbage
- 1 medium carrot, julienned
- 3 radishes, thinly sliced
- 3 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 2 tablespoons chopped fresh coriander (cilantro)
- Ingredients Group 3 - Assembly:
- 12 small corn or flour tortillas (15cm/6-inch), warmed
- 120ml (½ cup) sour cream or Mexican crema
- 1 ripe avocado, sliced
- 60g (½ cup) crumbled feta or cotija cheese
- Extra coriander (cilantro) leaves
- Lime wedges for serving
- Hot sauce (optional)
Instructions
- Steps Group 1 - Roast the Sweet Potatoes:
- Preheat oven to 220°C (425°F) and line two large baking sheets with parchment paper.
- Toss sweet potato cubes with olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, pepper, and cayenne until evenly coated.
- Spread in a single layer across baking sheets—don't overcrowd (this ensures caramelization).
- Roast for 25–30 minutes, flipping halfway through, until edges are deeply golden and caramelized with slight charring.
- Let cool 5 minutes after roasting.
- Steps Group 2 - Make the Lime Crunch Slaw:
- Combine cabbage, carrot, and radishes in a medium bowl.
- Whisk together lime juice, olive oil, and salt; pour over vegetables.
- Toss well and let sit 10 minutes to soften slightly and develop flavour.
- Stir in fresh coriander just before serving.
- Steps Group 3 - Assemble the Tacos:
- Warm tortillas in a dry skillet, wrapped in foil in the oven, or directly over a gas flame for char.
- Spread a thin layer of sour cream on each tortilla.
- Add generous portions of roasted sweet potato (about 4–5 cubes per taco).
- Top with lime crunch slaw, avocado slices, and crumbled cheese.
- Garnish with extra coriander and serve with lime wedges and hot sauce.
FAQs
Can I make these ahead?
Absolutely. Roast sweet potatoes up to three days ahead and store them in the fridge; reheat in a hot oven to bring back those crispy edges before serving. Make the slaw fresh for the best crunch.
What if I don’t have smoked paprika?
Regular paprika works fine, but add a quarter teaspoon of liquid smoke to the oil mixture or finish with a squeeze of chipotle hot sauce to bring in that smokiness.
Can I use other vegetables?
Yes! Roasted cauliflower, butternut squash, or chickpeas work beautifully with the same spice blend and roasting method.
How do I get truly caramelized edges?
High heat, a single layer with space between cubes, and patience. Don’t flip too early or those edges won’t develop that deep golden crust you’re after.
Notes & Variations
- For extra smokiness, add a teaspoon of chipotle powder to the spice mix or char the tortillas directly over an open flame before filling.
- Make it vegan by swapping sour cream for cashew crema or dairy-free yogurt, and omit cheese or use a vegan feta.
- Turn these into a bowl: serve roasted sweet potatoes over cilantro-lime rice with black beans, slaw, and all the toppings for a deconstructed taco bowl that’s just as satisfying.
Serve It With
- A crisp Mexican lager, fresh agua fresca (hibiscus or lime), or a zesty margarita with a salt rim.
- Serve alongside black beans with cumin, Mexican street corn (elote), or chips with roasted tomatillo salsa.
- Drizzle with chipotle crema, cilantro-lime yogurt sauce, or a spicy avocado-jalapeño crema for extra richness.
More Recipes To Try
- Roasted Cauliflower Tacos: With tahini sauce and jewel-like pomegranate seeds for a Middle Eastern twist.
- Sweet Potato and Black Bean Burrito Bowls: All the same vibrant flavors served over lime-cilantro rice.
- Chipotle-Spiced Butternut Squash Quesadillas: With pickled onions and melty cheese for a cozy, crispy alternative.
Let’s Hear From You
Did you make these tacos? I’d love to know how they turned out and what toppings you piled on. Drop a comment below, share a photo on social, and tag me so I can cheer you on!
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