Roasted Sweet Potato Tacos with Lime Crema 🌮🍠

Hey there! If you’re ready to give taco night a colorful, healthy twist, you’ve just found the perfect recipe. These Roasted Sweet Potato Tacos with Lime Crema are one of my favorite meals to make when I want something fresh, flavorful, and satisfying — without needing meat. The roasted sweet potatoes come out caramelized and tender, the lime crema adds a zesty tang, and every bite is bursting with flavor and texture. Honestly, it’s the kind of meal that makes you feel good inside and out!

I make these tacos all the time — for quick dinners, meal prep, or even to impress friends who swear they “need meat” in every taco. Spoiler: they don’t. 😉 These are hearty, wholesome, and ridiculously tasty!

Nutritional Benefits

Let’s talk about why these tacos are not just delicious but also packed with nutrients. Sweet potatoes are full of vitamins A and C, fiber, and antioxidants that support your immune system and skin health. Roasting them instead of frying keeps things light but still flavorful. The black beans add plant-based protein and extra fiber, while the Greek yogurt in the lime crema brings in a creamy texture with less fat than traditional sour cream. It’s a meal that feels indulgent — but it’s genuinely good for you.

Adaptable Variations

• Make it Vegan: Swap the Greek yogurt for a vegan yogurt or cashew cream — still tangy, still creamy, and totally plant-based.
• Add Some Heat: Toss the sweet potatoes with chili powder or add sliced jalapeños on top for a spicy kick.
• Extra Protein Boost: Add roasted chickpeas, tofu cubes, or grilled shrimp if you want something more filling.
• Gluten-Free: Use 100% corn tortillas instead of flour ones for an easy gluten-free version.
• Flavor Switch: Try a drizzle of chipotle mayo instead of lime crema for a smoky, spicy vibe.

Roasted Sweet Potato Tacos with Lime Crema Recipe

Ingredients (Serves 4)

• 2 medium sweet potatoes, peeled and diced (about 1/2-inch cubes)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn or flour tortillas, warmed
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 ripe avocado, sliced
• Lime wedges, for serving

For the Lime Crema:

• 1/2 cup Greek yogurt (or sour cream)
• 1 tablespoon lime juice (freshly squeezed)
• 1 teaspoon lime zest
• 1 tablespoon honey or maple syrup (optional for balance)
• Salt, to taste

Instructions

1. Preheat your oven: Set it to 425°F (220°C) and line a baking sheet with parchment paper.
2. Season the sweet potatoes: In a bowl, toss the diced sweet potatoes with olive oil, paprika, cumin, garlic powder, salt, and pepper until well coated.
3. Roast until golden: Spread the potatoes evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized on the edges.
4. Make the lime crema: While the potatoes roast, mix Greek yogurt, lime juice, lime zest, and a pinch of salt in a small bowl. Taste and adjust with a little honey or maple syrup if you like a hint of sweetness.
5. Warm the tortillas: Heat them in a dry skillet for 30 seconds per side or wrap them in foil and warm in the oven for 5 minutes.
6. Assemble the tacos: Fill each tortilla with roasted sweet potatoes, a spoonful of black beans, some diced onion, avocado slices, and a drizzle of lime crema. Sprinkle cilantro on top and finish with a squeeze of lime.

Practical & Valuable Tips

• Cut evenly: Keep your sweet potato cubes about the same size so they roast evenly and get that beautiful golden color.
• Don’t overcrowd the pan: Give the sweet potatoes space to crisp up instead of steaming — two baking sheets are better than one if needed.
• Quick reheat trick: If you have leftover filling, reheat it in a skillet for a few minutes before assembling more tacos the next day.
• Meal prep friendly: You can roast the sweet potatoes and make the lime crema ahead of time. Just store them separately and assemble tacos fresh.
• Want extra crunch? Add shredded cabbage or a handful of toasted pepitas (pumpkin seeds) for texture.
• Flavor boost: A little drizzle of hot honey or chipotle sauce takes these tacos from delicious to unforgettable.

Frequently Asked Questions

1. Can I make these in an air fryer? Definitely! Air fry the sweet potatoes at 400°F (200°C) for about 15–18 minutes, shaking halfway through for even crisping.
2. Can I skip the crema? Sure! You can use mashed avocado, hummus, or a drizzle of tahini-lime dressing instead.
3. How long do leftovers last? Store roasted sweet potatoes and beans in the fridge for up to 4 days. The crema lasts about 5 days in an airtight container.
4. What sides go well with these tacos? Try them with Mexican rice, a simple corn salad, or even tortilla chips with guacamole — you can’t go wrong!

Serving Idea: Bright, Build-Your-Own Taco Bar 🌮✨

One of my favorite ways to serve this recipe is by turning it into a little DIY taco bar! Set out warm tortillas, roasted sweet potatoes, beans, lime crema, avocado, onions, and cilantro — and let everyone build their own. It’s fun, colorful, and makes dinner feel like a mini party. Plus, everyone gets to make their tacos just how they like them!

Call to Action

Did you try these Roasted Sweet Potato Tacos with Lime Crema? I’d love to see how yours turned out! Snap a photo and tag me on Pinterest — it always makes my day to see your kitchen creations. Don’t forget to save this recipe for your next taco night — your friends (and your taste buds) will thank you! 🌮🍠💚