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Sweet Potato Tacos Recipe

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82 Comments
4.96 from 43 votes
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These Sweet Potato Tacos are gluten free, vegan, healthy, and oh yeah, absolutely DE-LICIOUS! Loaded with sweet potatoes, mushrooms, black beans, and spices – these hearty tacos will surely satisfy!

Closeup of sweet potato taco

To know me, is to know that I LOVE tacos.

On Show Me the Yummy, we have:

  1. Ground Beef Tacos
  2. Baked Fish Tacos
  3. Crockpot Chicken Tacos
  4. Taco Chili
  5. Grilled BBQ Tacos
  6. Taco Pizza . . .

And now . . .

Sweet Potato Tacos.

I think it was about time for me to make a really delicious, super hearty, totally satisfying vegan taco, yes?

YES!

When ordering tacos at a restaurant, it’s not often I go for the vegetarian option . . .

I mean . . .

Gimme all the carnitas, carne asada, and fish tacos please!

But once in a blue moon, I’ll order the vegetarian taco, and it’s often the one full of tender potatoes.

And I gotta say.

WHY don’t I order them always?! Because more often than not, it’s the vegetarian potato taco that blows my mind more than any of the other tacos.

So what I’m saying is.

We need more Sweet Potato Tacos in our lives.

Two sweet potato tacos above

Now.

This recipe isn’t just for my vegan readers.

These Sweet Potato Tacos TOTALLY satisfied my meat loving husband thanks to the hearty sweet potatoes, black beans, and mushrooms.

Selfishly, for me, while I do love how they taste, I LOVE that this is a one sheet wonder which means, less clean up!

Yes please!
Sweet potato tacos in basket

How do you make sweet potato tacos?

  1. Cube some sweet potatoes
  2. Place them onto a baking sheet lined with a silicone baking mat
  3. Add sliced mushrooms
  4. Drizzle with olive oil
  5. Sprinkle on spices:
    • Paprika
    • Cumin
    • Chili powder
    • Onion powder
    • Garlic powder
    • Salt
    • Pepper
  6. Bake
  7. Stir in black beans

What should i serve with sweet potato tacos?

Tender potatoes, meaty mushrooms, hearty black beans . . . all smothered in amazing spices . . .

*sigh*

Sweet potato taco heldThese might just be my favorite tacos yet!

– Jennifer

These Sweet Potato Tacos are gluten free, vegan, healthy, and oh yeah, absolutely DE-LICIOUS! Loaded with sweet potatoes, mushrooms, black beans, and spices - these hearty tacos will surely satisfy! showmetheyummy.com

Sweet Potato Tacos Recipe

4.96 from 43 votes
These Sweet Potato Tacos are gluten free, vegan, healthy, and oh yeah, absolutely DE-LICIOUS! Loaded with sweet potatoes, mushrooms, black beans, and spices - these hearty tacos will surely satisfy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 people
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Ingredients

US Customary - Metric
  • 2 pounds sweet potatoes cubed into 1/2 in chunks
  • 1 (8 oz) package sliced mushrooms
  • 2 tablespoons olive oil
  • 2 teaspoons Paprika
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons salt more to less to taste
  • 1 teaspoon pepper
  • 1 (16 oz) can black beans
  • Grilled Corn and Avocado Salsa for serving (see post above for other serving suggestions)

Recipe Video

Instructions

  • Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
  • 
Place everything (MINUS BEANS) onto baking sheet.
  • Toss to combine.
  • Bake in preheated oven for 20-30 minutes, or until potatoes are tender, stirring every 10 minutes or so.
  • Remove from oven and stir in black beans.
  • Taste and re-season, if necessary.
  • Serve with tortillas, salsa, cheese, etc!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
Rate This Recipe
STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:N/A
Reheat:Microwave or bake until heated
*Storage times may vary based on temperature and conditions

Notes

Nutritional information does not include tortillas or corn/avocado salsa.

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Nutrition Information

Nutrition Facts
Sweet Potato Tacos Recipe
Amount Per Serving
Calories 391 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 1746mg76%
Potassium 1381mg39%
Carbohydrates 69g23%
Fiber 16g67%
Sugar 10g11%
Protein 13g26%
Vitamin A 32975IU660%
Vitamin C 9.9mg12%
Calcium 124mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: baked, healthy, spicy, vegan
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dinner
Cuisine: Mexican

Reader Interactions

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  1. Jonda

    Navarre, Florida

    5 stars These are awesome. Make them all the time with or without mushrooms. I can’t even tell they don’t have meat.
    Reply

  7. Alexa

    Riverton, Wyoming

    5 stars This is our favorite recipe! We add steak to the tacos, but use the potatoes in any and everything. My husband likes them full-strength, but the rest of us decrease the chili powder to 1/2 tsp. Yum!!!
    Reply

  8. Kate

    Paso Robles, California

    5 stars I’ll start by saying “I cheated.” The sweet potato/mushroom mixture is fantastic. I took your advise and served it over chopped red leaf lettuce and didn’t miss the tortillas at all. Here’s where I cheated though… Instead of adding black beans then making the corn salsa, I used Trader Joe’s Cowboy Caviar. Then I added crumbled goat cheese, and on my husbands, he crumbled tortilla chips. Cilantro and a squeeze of lime topped everything off. It was absolutely delicious! Thank you for the inspiration! This one’s going into our rotation.
    Reply

  9. Jeni

    Abingdon, Maryland

    5 stars We didn’t quite have enough sweet potatoes so we added some cubed squash. Everything was so delicious!
    Reply

  13. Anonymous

    Lake Mary, Florida

    5 stars Well, we had this for our first Family Game Night of the year and they were mighty tasty. I loved the flavor with all of the spices. I didn’t use the mushrooms. I have some folks who really do not like mushrooms and I saw a review of someone who had done it without them. I cut back a bit on the spices to offset and it was really great. Haven’t done a lot of cooking over the last few years and especially not healthy cooking. So, I’m really enjoying your recipes. There’s lots of simple ones that even a novice can follow. Thank you for what you do!
    Reply

    • Jennifer @ Show Me the Yummy

      Aw thank you so much!! I’m so glad you’re enjoying the recipes 🙂

  31. Hayley

    Surrey, British Columbia

    5 stars The first time I made this I halved the Chili powder in the filling and regretted it. When I remade it this past weekend I use the full 2 teaspoons. If you’re afraid of spice, I assure you this dish is NOT super spicy this way but rather righty spiced! Love these tacos.
    Reply

  32. Becca

    Hesperia, California

    5 stars The recipe looks so delicious I seriously need to try it. I’ll probably add fresh onions, garlic, and fresh peppers. Do you warm up the black beans before you add them to the Sweet Potatoes. Thank you for sharing your recipe
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks Becca! I let the heat of the cooked sweet potatoes warm up the beans, but feel free to throw them on the stove or in the microwave if you want them hotter! 🙂

  33. Elisa

    5 stars These tacos were what I imagine heaven to be like, but in my mouth. I had a deadline with work last night and was dreading making food so late at night because it would take forever. These babies were seriously so quick to make. I added goat cheese and sriracha into the corn & avocado salsa, because how could I not. These will be in my weekly rotation from now on. Thank you for showing me the yummy.
    Reply

  34. Peta

    5 stars I made the sweet potato filling tonight. Was out of black beans so subbed mexi-beans instead. I had no tortillas so put it on brown rice with corn and smashed avocado on top. It was so so good!!! And I have leftovers for lunch tomorrow. Will definately make again and will have to try with corn tortillas as well! Thanks for an amazing recipe!
    Reply

  35. Zak

    These look amazing!! I am making them tonight with store bought Mission brand flour tortillas. Yours look so good though. What kind are they and how did you prepare them?
    Reply

    • Jennifer @ Show Me the Yummy

      Thanks so much Zak! I think mine were La Banderita? But Mission is great too! Mine were definitely store bought 🙂

  36. Jesse

    5 stars For the last month I have been trying different vegetarian recipes and this was hands down the best. I was a bit skeptical, mine definitely didn’t look even half as nice as the pictures, but oh my god, my eyes widened after the first bite and I couldn’t stop eating it. Excellent recipe. This is also the only time I ever commented because I didn’t want to keep how good this was to myself, the world had to know.
    Reply

  37. Rena

    5 stars The picture shows more ingredients, such as, onions, peppers, corn, and other ingredients. Why not include them, it could be helpful.
    Reply

  39. Joce

    5 stars OMG! Thank you for such a delicious recipe! I cut te spices in half and did not use cumin. I used as side dish without the tortilla. Will definitely make this often!
    Reply

  40. DaniB619

    5 stars I made this recipe using chayote instead of sweet potato. It was delicious! These tacos will definitely be part of the rotation from now on.
    Reply

  41. Joni

    I made these. I topped my tacos with grape tomatoes cut in half, chopped onions and cilantro!!!!!! Delicious! My meat eating husband loved them too!
    Reply

  43. Diana

    Yes, it is time to make vegan tacos and we do need more sweet potato tacos in our lives. For me, they’re the tastier of the bunch. Thank you for sharing your recipe!
    Reply

  44. Megan

    What kind of tortillas are those? Do you make them or buy them?? These look sooo yummy, I have to make them this week!
    Reply
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