This Baked Sweet Potato Tacos with Easy Lime Crema Recipe is an easy weeknight meal; it’s perfect for taco Tuesdays too! Loaded with fibre and antioxidants, promoting a healthy heart and strong bones, it’s a meal the whole family can get behind.
These Baked Sweet Potato Tacos are our Take on Traditional Tacos
Getting rid of the tortilla was a game changer! Adding in oven baked sweet potatoes gives this recipe a hearty and filling base component.
Baked Sweet Potato Tacos
This recipe was inspired by the simple fact that I wanted to eat my taco with a fork and knife. Don’t get me wrong, I definitely eat normal tacos with a fork and knife but I get looks, ya know? But what else could be used in place of the tortilla? Well, lots of things but getting out of that summer heat means I no longer am avoiding the use of the oven. Enter the oven-baked sweet potato. Wash it up, cut it in half, throw it in the oven. Well, I put mine on a sheet pan first, but if you want to throw yours directly in the oven, you do you.
Load up those baked sweet potatoes with the traditional taco toppings: cabbage or lettuce, quinoa (or ground beef for a meat alternative), cheese, and flavourful Easy Parsley and Lime Crema with Yogurt. Top it all off with fresh cilantro and a fresh squeeze of lime juice!
The power of the oven-baked sweet potato
Sweet potatoes are high in antioxidants and fiber. Sweet potatoes not only promote a healthy gut and brain, they are also incredibly rich in beta-carotene. The beta carotene converts to vitamin A which supports your immune system and vision.
How to Bake Sweet Potatoes in the Oven
Cutting the sweet potato in half dramatically reduces the cooking time. Baking sweet potatoes does not have to be time-consuming. This recipe calls for the oven to be set at 400 degrees Fahrenheit which is the perfect temperature to achieve a caramelized outside and soft inside. Covering the sweet potato in olive oil or coconut oil works well too.
Does Cabbage go in Tacos?
The baked sweet potato may be the base for these Baked Sweet Potato Tacos, but they are not the only hero of this dish. The cabbage also has great health benefits that can’t go unmentioned.
The red cabbage is not only low in calories, but it also boasts an impressive resume of nutrients that reduce inflammation, promote a healthier heart, strengthen bones, and improve gut function.
Cabbage typically is found in tacos as a coleslaw. But we did things a little differently as this taco is mostly warm! Baking the cabbage in the oven with taco seasoning and olive oil results in a caramelized sweetness to the cabbage.
How to Make Sweet Potato Tacos with Easy Lime Crema
Get the Base Ingredients Ready
Preheat the oven to 400 and let it warm up while you prepare the sweet potato and cabbage.
Cook the quinoa according to the package instructions or follow our step-by-step guide on how to make perfectly cooked quinoa (coming soon!)
Start Cooking
Start by washing and scrubbing the sweet potatoes. These do not need to be peeled! I repeat, do not peel the potatoes. The Potato skins hold the baked potato together and hold all the yummy fibre. Whether you eat the potato skins or not, it really is worth it to leave the skin on while baking and assembling these Baked Sweet Potato Tacos with Lime Crema.
Next, cut the sweet potatoes in half lengthwise. Place the sweet potato halves on a baking sheet and drizzle with olive oil. Coat the sweet potato in olive oil by using your hands or a pastry basting brush. After each piece is coated, make sure to leave them flat side up. Sprinkle each piece with freshly ground pepper.
Prepare the cabbage by washing and taking off and discarding the outer few leaves. Slice the cabbage as thinly as possible by cutting in half and placing the flat side on the cutting board. This gives the cabbage a solid base for safe cutting. Slice the cabbage from one end to the other, in rows, creating half rounds. With your hands, separate the half rounds into the long strips that will naturally occur where the cabbage pulls apart. Place the strips of cabbage on a baking sheet and drizzle with olive oil and taco seasoning.
Put both sheet pans in a 400 degree fahrenheit oven for 20 minutes. Remove the cabbage after 20 minutes and continue baking the sweet potato for an additional 10 minutes.
While the potatoes and cabbage are in the oven, prepare the crema. Combine the yogurt, parsley, salt, pepper, lime juice, and chives. Refrigerate until ready to assemble the tacos.
When the sweet potatoes are done, pull the sheet pan out of the oven. Make a slice down the center, lengthwise, of each half piece of sweet potato. Be sure not to cut all the way through.
Assemble the tacos by adding the quinoa on top of the sweet potato, then the cabbage, and crema next. Top with chopped cilantro and serve with a wedge of lime.
Baked Sweet Potato Taco Recipe
This Baked Sweet Potato Tacos with Easy Lime Crema Recipe is an easy weeknight meal; it is perfect for taco Tuesdays! Loaded with fiber and antioxidants, promoting a healthy heart and strong bones, it’s a meal the whole family can get behind.
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Baked Sweet Potato Tacos with Easy Lime Crema
Ingredients
Tacos
- 4 sweet potatoes, halved lengthwise
- 1 small red cabbage
- 3 tbsp olive oil, divided
- 1 tbsp HOMEMADE TACO SEASONING BLEND
- 1/4 tsp ground black pepper
- 1 cup uncooked quinoa
Easy Lime Crema
- 1/2 cup plain 9% greek yogurt (can replace with a lower pecentage)
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp black ground pepper
- 2 tbsp fresh squeezed lime juice
- 1 tsp dried chives (or 1 tbsp fresh chopped chives)
For Serving
- 1 small bunch cilantro
- lime
Instructions
- Preheat oven to 400℉
- Cook the quinoa per the package instructions.
- Meanwhile, wash and cut the sweet potatoesin half lengthwise and rub olive oil on each piece, all around. Sprinkle fresh ground black pepper over each piece of sweet potato. Place on a baking sheet.
- Slice cabbage as thin as possible and separate by hand to get long strips. Place sliced cabbage on a baking sheet and drizzle with olive oil and taco seasoning.
- Put both sheet pans in a preheated oven. Bake for 20 minutes then remove sheet pan with cabbage and continue to bake the sweet potato for another 10 minutes.
- While the sweet potatoes and cabbage are in the oven, prepare the easy lime crema. Combine all crema ingredients in a bowl, and mix well. Store in fridge until ready for taco assembly.
- When the sweet potatoes are done baking, remove from oven and then make a slice down the center, lengthwise without cutting all the way through.
- Assemble the tacos by adding the quinoa first over the sweet potato, then cabbage and easy lime crema.
- Serve with a lime wedge and chopped cilantro on top.