Spiced Sweet Potato Tacos with Avocado Cilantro “Crema”

Healthy Recipes

1 June 2017

I’m a firm believer you can never go wrong with tacos for dinner (#tacotuesday is more like #tacoeveryday in our household).

They’re easy, delicious, satisfying, crowd-pleasing and can be surprisingly healthy.

Like these spiced sweet potato tacos with avocado cilantro “crema.” If your meals normally consist of meat or other animal proteins these tacos are a great way to mix in a plant-based option as the sweet potatoes are starchy, sweet, filling and an incredible source of fiber and essential nutrients like vitamin A, beta-carotene and magnesium.

They’re also a great post-workout food (lots of potassium) and I especially love having them for dinner as the magnesium helps to relax muscles and calm nerves and anxiety.

Because the vitamin-A in the sweet potatoes is fat soluble (meaning the nutrients are better absorbed in your body when paired with a fat) this avocado cilantro “crema” rich in healthy fats from both the avocado and the pumpkin seeds is the perfect accompaniment (health-wise and taste-wise). Holy flavor bomb!

And if you’re still a little weary of a meal sans meat — let the MLH’s (meat-lovin’ hubby’s) very enthusiastic two thumbs up sway you — this is one of his fave weeknight meals.

I’d be remiss if I didn’t mention these tacos only take 30 minutes to make and taste great as leftovers (hello meal-prep goals). They’re also relatively inexpensive and are a crowd-pleasing option that almost anyone can enjoy (i.e. very anti-inflammatory and paleo/gluten-free/dairy-free/vegan, etc).

Happy cooking!!

xx //


5 from 1 vote

Spiced Sweet Potato Tacos with Avocado Cilantro "Crema"

Prep time
0 hours 5 mins
Cook time
0 hours 30 mins
Total time
0 hours 35 mins
spiced sweet potato tacos with avocado cilantro crema
Author: Lauren Chambers
Serves: 4


Spiced Sweet Potatoes

  • 2 large (or 4 small) sweet potatoes, rinsed, dried and chopped into small bite-sized pieces
  • 2 tbsp avocado or coconut oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • ⅛ tsp cayenne pepper
  • black pepper to taste

Avocado Cilantro "Crema"

  • 1 large (or 2 small) avocados, pitted and chopped
  • 1 cup cilantro
  • ½ heaping cup toasted pepitas (i.e. pumpkin seeds)
  • 1 lime, juice squeezed
  • 3 tbsp avocado or olive oil
  • 3 tbsp water
  • 2 garlic cloves, minced
  • ½ jalapeno, seeds removed
  • ½ tsp sea salt
  • black pepper to taste



  1. Preheat oven to 425 degrees. In a baking pan toss together spiced sweet potato ingredients and roast for 30 minutes, flipping halfway through.
  2. While sweet potatoes are roasting, toss avocado cilantro crema ingredients in a food processor and blend until creamy. If pepitas need to be toasted just heat a touch of oil on a stovetop pan over medium heat and stir around for 5-10 minutes until toasted. This step isn't required but I think it adds another level of flavor to the sauce. Don't forget to leave out a few tablespoons of pepitas for a crunchy taco topping.
  3. Get your toppings ready (lime, pepitas and cilantro) and steam or warm tortillas if using.
  4. Top tortillas or lettuce wraps with sweet potatoes, avocado cilantro "crema" and toppings of choice.
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