Sweet Potato Tacos

November 6, 2019

These sweet potato tacos are vegan and gluten-free, and absolutely incredible. You will want to make the spice rub, crema, and quick pickles to put with everything!

Sweet Potato Tacos

I love a really good taco, and these sweet potato tacos are absolutely incredible.  It takes a bit of patience to put all of the elements together for this taco feast. But, I promise you, with one bite of these tacos, you will forget the Cinderella adventure of chopping, roasting, and blending that it took to get to the righteous reward.

My friend Suzie from Wild With Garnish stays with me for a few days every couple of months as she is passing through L.A on her way to shoot a commercial or movie, and she is an incredible cook. And the thing she looks most forward to when she comes to L.A, is what she calls, “A really gooooood dirty taco!” As she enter my house, the first thing she does is grab for the organic corn tortillas, cilantro, chile, limes, and salt, and things progress from there.

We’ve made a lot of “dirty tacos” together over the years, and these sweet potato tacos make the top five!

So, what’s the secret? Here it is:

How To Make Epic Sweet Potato Tacos

Really great “dirty sweet potato tacos” have these essential elements:

  • #1: Amazing Roasted Sweet Potatoes with a righteous rub. (More details about the rub below.)
  • #2: Lime Cilantro Jalapeño Crema that is zesty to balance the spicy sweet potatoes.
  • #3: Great Quality Organic Tortillas, warmed until they’re soft and pliable.
  • #4: Quick Pickled Red Onion for a tangy element and vibrant pop of pink color.
  • #5: Crunchy Red Cabbage,  Avocado, Cilantro, and Lime so your tacos are dressed to impress.
The Best Rub For Sweet Potato Tacos

The rub I’m using on the sweet potatoes for these tacos is super easy.

To 4 cups of sweet potato, I’m using a rub of:

  • 2 tablespoons grape seed oil or olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon ground cumin

Peel and cube your orange-fleshed sweet potato into small bit-sized pieces. If you make your sweet potato pieces too large they’ll bulge out of your taco, and not only will your tacos be more difficult to eat, all of the toppings won’t be balanced, and you may not get the perfect bite. You know what I mean? I like every bite of taco to have an equal share of the essential elements.

To make your spiced sweet potato filling, get a large bowl, and toss the oil and spice mix together until well combined, and toss the sweet potato pieces in the mix until evenly coated, and spread out on a lined prepared baking tray. Roast the sweet potatoes at 425°F (220°C) for about 40 minutes, until cooked through and slightly browned. Depending in your oven, you may want to roast them for a full hour to get them crispy. 

I often enjoy these spiced sweet potatoes with other roasted veggies for a simple dinner. These roasted sweet potatoes are also amazing in a taco bowl, taco salad, or warm kale salad.

How To Make Quick Pickled Red Onion

The next amazing element of these sweet potato tacos is these quick pickled red onions. Not only are these dead easy, but they are ridiculously delicious, and look gorgeous. I always have a jar of quick pickled “something” in my fridge to add instant umami (magic flavor) to any dish. The tang of quick pickles elevates the simple to the sublime. Trust me, just make these quick pickles….and thank me later.

You just need 3 ingredients:

  • 1/2 cup apple cider vinegar
  • 1/4 cup coconut sugar or cane sugar (or Lakant0 to make these sugar-free)
  • 1 cup  thinly sliced onion cut into half moons

Combine the vinegar and sugar in a mason jar and add the onions. Secure the lid. Shake to combine, and leave on the counter top for 15 to 30 minutes for the flavors to mesh. Yum….Yum…Yum.

How To Make The Ultimate Lime Cilantro Jalapeño Crema

And, the real magic: The Lime Cilantro Jalapeño Crema. I could literally smother this sauce on everything in sight. And, it is soooo easy to make. You just throw everything into your blender, and blast on high until smooth and creamy. I’m using a base of blanched almonds to replicate dairy. You could also use unsalted raw cashews. Tweak your jalapeño, to taste.

  • 1 cup slivered almonds, soaked and drained (to get a really smooth texture)
  • 1 cup filtered water
  • 1 tablespoon lime zest
  • 1/4 cup fresh lime juice
  • 1 bunch cilantro (stems and leaves)
  • 1 tablespoon minced jalapeño
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon coconut sugar or cane sugar
  • 1 teaspoon sea salt

To get a really smooth consistency, soak your blanched almonds. Learn more about soaking in my blog post. Blanched almonds are more gritty than cashews, and in most blenders, you won’t get a super smooth consistency.

So, what blender am I using?

If I had a dollar for every time I get asked that question every day, I’d own my own island in the South Pacific!

The quick answer: My latest obsession is the new KitchenAid K400 Blender.  I am so blown away by the performance of this mid-range blender. I have been waiting for 10 years for a company to develop a mid-range blender that delivers the results of a high-speed blender, and the K400 is it!

The KitchenAid K400 Blender

I own almost every blender on the market. Crazy….but true. I have an entire walk-in closet with racks and racks of blenders at all different price points. Whatever blender you own, I probably have it. Why? So, I can test my recipes on all kinds of machines to ensure they are accessible to everybody. I also like to know what is going on in the blender space, and I get excited by new technology.

The K400 is a game changer in the mid-range blender space. I have blended everything from smoothies to nut butters, ice creams, sauces, salad dressings and frozen drinks and desserts, and the K400 stands up against the most powerful high-speed blenders for a fraction of the cost. And, it is just gorgeous, and matches the stand mixer you have….or have on your wish list.

The K400 blender launched in black, sliver, white, red, pistachio, and blue, and there are more colors coming. The pistachio is on my holiday wish list.

Get 10% OFF the new KitchenAid K400 blender!
Use Promo Code: THEBLENDERGIRL to get 10% off the KitchenAid site.*

Disclaimer: **Ends 12/31/2019 11:59PM EST. Excludes in-home delivery products. Discount taken off sale price excluding taxes and shipping. Only valid for new orders on KitchenAid.com. Offer subject to change. No cash value. Cannot be combined with other offers or rebates. Excludes refurbished and commercial models.

Disclaimer: I am a paid ambassador for KitchenAid Blenders. But, my opinions are my own. 

But, back to the sweet potato tacos. Don’t miss making them. They are sooooo good.

Let me know what you think of these sweet potato tacos in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

Other Sweet Potato Recipes

Macadamia and Roasted Sweet Potato Soup
Slow Cooker Sweet Potatoes
Curried Sweet Potatoes with Herbs
Red Lentil, Coconut, and Sweet Potato Soup
Mashed Sweet Potatoes with Maple Pecans


Sweet Potato Tacos

These sweet potato tacos are vegan and gluten-free, and absolutely incredible. You will want to make the spice rub, crema, and quick pickles to put with everything! 

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4


Roasted Sweet Potato

Quick Pickled Onion

Lime Cilantro Jalapeño Crema


  • 8 corn tortillas
  • 2 cups (200g) shredded red cabbage
  • 1 medium avocado, pitted, peeled, and sliced into 16 pieces
  • 1/4 cup (10g) cilantro leaves
  • 2 limes, cut into four wedges each


  1. To roast the sweet potatoes, preheat the oven to 425°F (220°C), and line a baking tray with a silicone liner or parchment paper.

  2. In a large bowl, stir the olive oil and spices together until well combined. Toss the sweet potato pieces in the mix until evenly coated, and spread out on the prepared baking tray. Roast the sweet potatoes for about 20 minutes, turn, and roast for another 20 minutes until cooked through and slightly browned. Set aside.

  3. While the sweet potatoes are cooking, prepare the other elements of the dish. To make the quick pickled onion, combine the vinegar and sugar in a mason jar and add the onions. Secure the lid. Shake to combine, and leave on the counter top for the flavors to mesh.

  4. To make the crema, soak the blanched almonds, either cover with filtered water for 8 hours or cover with boiling water for 10 minutes, drain, and discard the soaking liquid. Do not use the soaking liquid to make the crema. Throw the drained almonds the clean filtered water, and the rest of the crema ingredients into your KitchenAid® blender and puree on high for 30 to 60 seconds until smooth and creamy. Set aside.

  5. To serve the tacos, warm the corn tortillas, and lay two tortillas on each of four plates. To assemble on each taco, smear 1 tablespoon of the lime crema, top with 1/4 cup of shredded cabbage, heaping 1/4 cup of sweet potato, 2 slices avocado, 2 tablespoons pickled onion, 1/2 tablespoon chopped cilantro, a squeeze of lime juice, and a drizzle of crema. Serve immediately.

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak