Spicy sweet potato tacos have the perfect balance of sweet, savory & spicy. Roasted sweet potatoes and charred corn balance with mildly spicy poblano peppers and creamy avocado. Top it all off with a savory poblano cream sauce and some pickled onions. Serve with hot sauce on the side if you like it even spicier.
Tacos are one of my favorite foods. Even back when vegetarian tacos were basically just beans, cheese, and salsa, I adored them. But now tacos can be anything, moo shu tacos, banh mi tacos, fried cheese tacos, spicy sweet potato tacos with poblano cream sauce. 😉 If you can dream it, you can stick it in a tortilla. This isn’t my most unusual taco recipe, but it’s definitely a favorite. It’s super easy. This recipe does all of it’s cooking in the oven, meaning you can kick your feet up for most of it.
Techniques for perfect Sweet Potato Tacos
- Keep the rack high in the oven. The closer your sweet potatoes are to the element, the crispier and browner they will get.
- After you char your poblano peppers, put them in a lidded bowl or a bag to cool. This will steam them a bit which makes it easy to remove the skin, and it also gives them time to cool down so they don’t burn you.
- 1 recipe Pickled Red Onions
- 1 large sweet potato, peel or not depending on your preference. Slice into fry shapes.
- 2 poblano peppers
- 1 ear corn, shucked
- 2 limes, cut into wedges
- 1 avocado
- 1/4 cup sour cream
- 1/4 cup shredded cotija cheese
- 1 tablespoon vegetable oil
- 1 teaspoon smoked paprika
- 1 teaspoon seasoning salt
- 8 tortillas
- Hot sauce for serving
Adjust rack to the second to the top position, then preheat the broiler.
Prepare the Pickled Red Onions according to their recipe.
Charred Poblano Peppers and Corn: Place 3 poblano peppers and 1 ear of corn onto a baking sheet and broil until lightly charred on all sides, rotating frequently. About 20 minutes. You may need to remove the poblano peppers before the corn, they typically cook faster. After removing the poblano peppers from the oven, place the poblano peppers in a sealed container to steam and cool. This helps to remove the papery skin. After the peppers have cooled, peel off the papery skin and remove the seeds. Slice 1 pepper and set aside. You will use the 1 remaining poblano pepper in the poblano cream sauce. Slice the corn from the cob and set aside.
Sweet Potatoes: After charring poblanos and corn, change oven temperature to 450°F. On a parchment-lined baking sheet, toss the sweet potato slices with 1 tablespoon of vegetable oil, 1 teaspoon of smoked paprika, and 1 teaspoon of seasoning salt. Then roast the sweet potato slices on the second to the top rack in the oven until browned, about 20 minutes.
Poblano Cream Sauce: Blend together the flesh from 1 poblano pepper, 1/4 cup sour cream, and 1 teaspoon lime juice. Season to taste with salt and pepper.
Assemble: Slice the avocado. Place sweet potato sticks in tacos, top with charred poblano peppers and corn. Then layer on the avocado and then drizzle the poblano cream sauce on top. Sprinkle cotija cheese on top. Serve with hot sauce, pickled onions, and lime wedges.
Amount Per Serving: Calories: 331Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 8mgSodium: 641mgCarbohydrates: 46gFiber: 6gSugar: 3gProtein: 7g
Nutrition information isn’t always accurate.