Roasted Sweet Potato Tacos
These roasted sweet potato tacos are completely plant based and vegan! Topped with a delicious and creamy, smoky cashew crema!
Ingredients
For Sweet Potatoes
- 2 Large Sweet Potatoes, peeled and diced into small cubes
- 1 tbsp Olive Oil
- 1 tsp Chili Powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Salt
- Juice of Half a Lime
For The Crema Sauce
- 1/4 Cup Cashews, raw and unsalted
- 1 tbsp Chili Sauce, I used Cholula
- 1 Clove of Garlic
- 1/4 tsp Chili Powder
- 1/4 tsp Smoked Paprika
- 1/4 Cup Water
- 1/4 tsp Salt
- Juice of other half of lime
- Fresh Cilantro for garnish (optional)
Instructions
- Preheat oven to 425°.
- In a large bowl add cubed sweet potatoes and all ingredients listed for sweet potatoes. Mix everything until well combined.
- Line a large baking sheet with parchment paper or spray. Bake in oven for 30-35 minutes. Potatoes are tender and soft when done.
- In meantime, make your crema sauce by adding all ingredients for crema sauce in food blender, or blender. Blend well until smooth.
- I warmed my corn tortillas up on a baking sheet in the oven on the bottom rack the last 5 minutes of the potatoes cooking time.
- Assemble your tacos by adding some sweet potatoes to tortillas, drizzling some crema sauce over potatoes and sprinkling some fresh cilantro on top!
- I also added my leftover limes from the lime juice for garnish!