Easy Peasy Sweet Potato Tacos


My madre can exquisitely paint and decorate your house, sew or knit you clothes and make the finishing touches on everything, come together beautifully.  However, she claims that cooking is not her forte.  Or more accurately, she just doesn’t enjoy being in the kitchen.  She actually can cook, she just doesn’t like to.  While Octave and I are visiting her this week, it is my mission to make meals that are easy, economical, mindful, and tasty, with hopes it will inspire her to cook once I am gone.  Chris and I have had these sweet potato tacos a handful of times and love them.  As much as I love the fancy pansy stuff, there are some days that it’s just not practical.  These are simple, inexpensive and can be made in 35 minutes, with only 5-10 minutes of involved time.  I made these for my madre last night, along with some killer margarita’s and she loved them!  I knew it was a success when she asked if I would post the recipe so that she could make them after I am gone.  Enjoy madre…

Sweet Potato Tacos                                                               

Serves 4-6

Corn tortillas*

Favorite greens*

1 large or 2 small sweet potatoes

1 can of black beans (BPA free lining)

2 avocados

1 small red onion, chopped

Juice from 1/2 lime

1 tsp. chili powder

¼ tsp. sea salt

Cilantro Lime Sauce

½ cup salsa verde

½ cup cilantro

¼ cup plain greek yogurt

Juice from 1 lime

4 tbsp. olive oil

½ tsp. chili powder

Pinch of salt

1 clove of garlic

*Be sure to check the ingredients on your tortillas.  I found some with 20+ ingredients.  We used the trader joe’s corn tortillas and they were great.

*You can use butter lettuce, iceberg, mixed greens, spinach, chard or kale.  Kale marinated in lime juice is my personal favorite.


Preheat oven to 375. Peel and cut sweet potatoes into 1 inch chunks.  Place them in a large bowl with chili powder, salt, lime juice, olive oil, and mix until all the potatoes are coated well.  Roughly chop red onion and mix with potatoes.  On a baking sheet lined with parchment paper, bake for 35-40 minutes or until tender, turning once or twice.   While potatoes are baking, make your sauce. Put all sauce ingredients in a food processor or blender and blend until smooth, and set aside.  Once sweet potatoes and onions are cooked place them in a bowl with black beans and mix together.  Place greens on top of the tortillas, and fill with sweet potatoes, beans and a generous amount of cilantro sauce. Left overs taste great too.

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