Sweet Potato Tacos


Servings: 6


  • 1 medium sweet potato-diced into 1/2-inch cubes
  • 1 red onion-chopped
  • 1 tomato-chopped
  • 1 cup spinach-(tear the leaves to preserve the nutrients)
  • 1 cup black beans-I used pinto which is a little higher in Calcium and Folate.
  • 5 cloves of garlic
  • 1/4 cup chopped cilantro
  • 1 tbsp rosemary
  • Juice of 1/2 a lime
  • 2 tbsp of olive oil or coconut oil
  • dash of pink salt
  • 1/4 tsp black pepper
  • paprika
  • cayenne pepper
  • corn or flour tortillas

For Sauce:

  • 1/2 cup plain greek yogurt
  • 1/4 cup of mayonnaise
  • 3 tbsp chopped cilantro
  • 1/4 tsp back pepper
  • dash of salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 2 tbsp hot sauce
  • juice of 1/2 a lime

Directions: Preheat oven to 375 degrees.

In a bowl combine the sweet potatoes, onions, garlic, rosemary, salt/pepper, cayenne pepper, paprika, and the juice of half a lime.  Line a baking sheet with parchment paper and place the mixture on the parchment paper.  Drizzle with olive oil and bake for approximately 45 minutes tossing the mixture three times so it doesn’t get too dry. Let cool for 10 minutes and then combine with the sauce mixture.

Directions for Sauce:

Combine all ingredients in a bowl and mix well.  Be sure to taste the sauce to see if you need to add any more spices or ingredients.  Once the sauce is finished add it to the sweet potato mixture.

Assembling the Tacos:

Heat the taco shells prior to serving (either on stove or in the microwave until lukewarm).  Add a heaping spoonful of the sweet potato sauce mixture to the tacos. Enjoy!

Optional: Feel free to garnish your tacos with a slice of avocado, cheese, or fresh salsa.

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