Roasted Sweet Potato Tacos

50 minutes


  • 1 can refried beans (can also make your own with black beans)
  • 1 pound sweet potatoes, diced into 1/2-inch cubes (also peeled, if desired)
  • 1 tablespoon olive oil 
  • 2 teaspoons taco seasoning
  • salt and pepper
  • 6 low carb tortillas
  • 1 avocado, peeled, pitted and thinly sliced
  • toppings: chopped white or red onion, green onion, chopped fresh cilantro, lime wedges
  • 1 cup plain Greek yogurt (or sour cream)
  • 1 lime (using the juice only)
  • 1/2 teaspoon garlic powder
  • pinch of salt
  • 1 bagged salad – side



  1. Make the roasted sweet potatoes. Heat the oven to 425°F and line a baking sheet with parchment paper.  In a large mixing bowl, toss the sweet potatoes with the oil, taco seasoning, and a pinch of salt and black pepper until combined.  Spread the potatoes out on the prepared baking sheet in an even layer.  Bake for 25-35 minutes — flipping once halfway through, until the potatoes are tender and cooked through.
  2. Make the yogurt topping. Mix Greek yogurt, lime juice, garlic powder, and salt together until combined.
  3. Assemble the tacos. Once everything is cooked and ready to go, fill each tortilla with a scoop of refried beans, sweet potatoes, avocado, and any of your desired toppings.
  4. Serve. Serve immediately and enjoy!

Quick Tip

This one may be a little adventurous for the kids so you can let them assemble their own tacos or eat the ingredients individually!