Sweet Potato Tacos

Sweet Potato Tacos

Sweet potatoes make a delicious filling for vegetarian tacos that the whole family will love. They're easy to make vegan, too. These are topped with a jalapeño-lime crema and pickled red onions.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Add the sweet potatoes to a large pot and cover with cool water. Add a few big pinches of salt.
  3. Step 3

    Bring to a boil over high heat and reduce to a simmer. Simmer for about 15 minutes, turning them occasionally so they cook evenly, or until you can pierce the thickest part of a sweet potato easily with a sharp knife.
  4. Step 4

    Drain and let sit until cool enough to handle.
  5. Step 5

    Meanwhile, using metal tongs, carefully char the jalapeño over a high heat gas flame, blackening the skin on all sides. Alternatively, place on a small pan and char under the broiler for about 5 minutes, turning often.
  6. Step 6

    Wrap in plastic wrap or place in a plastic bag to let steam. Once cooled a bit, wipe off the peel and discard the stem. Roughly chop the pepper. If you'd like a spicy sauce, leave the seeds. If you'd like a milder sauce, discard the seeds.
  7. Step 7

    Add the jalapeño, sour cream, scallion, cilantro, and lime juice to a blender or small food processor. Season with salt.
  8. Step 8

    Blend until smooth, tasting for seasoning. Add up to a teaspoon of water to help the mixture blend, if needed.
  9. Step 9

    Once the sweet potatoes are cool enough to handle, slice into 1/2-inch slices. Heat a large non-stick skillet or griddle over medium heat.
  10. Step 10

    Once hot, add the butter and melt. Add the sweet potato slices in one layer and let cook for 4 to 5 minutes or until browned around the edges on the bottom. Sprinkle lightly with salt. Flip and cook on the other side, about 4 more minutes. If needed, cook in batches.
  11. Step 11

    To assemble the tacos, warm the tortillas . Top with slices of sweet potato followed by the sour cream sauce, pickled red onions, and cilantro. Serve.