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Sweet Potato Tacos
Sweet Potato Tacos + Turkey Burgers on Portobello Buns + Turkey Avocado Meatballs with Spaghetti Squash
Nathan Congleton / TODAY
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(44 rated)

These tacos are simple to make and require minimal prep, making them an ideal dinner on hectic weeknights. You can dress up this veggie-based meal with avocado, a squeeze of lime, crumbled feta cheese and fresh cilantro.


    • 2 sweet potatoes, peeled and diced
    • Extra virgin olive oil
    • 1 tablespoon honey
    • 1 teaspoon cumin
    • 1 clove garlic, minced
    • 1 onion, chopped
    • One 15.5-ounce can black beans, rinsed and drained
    • One 15.25-ounce can corn, drained
    • 1 cup cooked quinoa
    • 18 small corn tortillas, warmed
  • Toppings (optional)

    • Avocado, chopped or sliced
    • Lime wedges
    • Feta cheese, crumbled


1. Preheat oven to 375°F.

2. Toss diced sweet potatoes with 1 tablespoon olive oil, honey and cumin. Place on a rimmed baking sheet and roast in the oven for 35 minutes or until tender. Set aside.

3. Add 1 tablespoon of olive oil to a large skillet set over medium-low heat. Add the garlic and onion and sauté. Add the black beans, corn, cooked quinoa and sweet potatoes. Season with salt and pepper to taste.

4. Spoon about 1/3 cup of filling onto each tortilla. Top with chopped avocado, a squeeze of lime and feta cheese.

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