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Roasted Sweet Potato Tacos

Roasted Sweet Potato Tacos

These roasted sweet potato tacos are completely plant based and vegan! Topped with a delicious and creamy, smoky cashew crema!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican
Ingredients Method

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)

Method
 

  1. Preheat oven to 425°.
  2. In a large bowl add cubed sweet potatoes and all ingredients listed for sweet potatoes. Mix everything until well combined.
  3. Line a large baking sheet with parchment paper or spray. Bake in oven for 30-35 minutes. Potatoes are tender and soft when done.
  4. In meantime, make your crema sauce by adding all ingredients for crema sauce in food blender, or blender. Blend well until smooth.
  5. 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.
  6. Assemble your tacos by adding some sweet potatoes to tortillas, drizzling some crema sauce over potatoes and sprinkling some fresh cilantro on top!
  7. I also added my leftover limes from the lime juice for garnish!