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Tacos on a plate

Sweet Potato Tacos with Chipotle Crema


Looking for something healthy for Taco Tuesday? These Sweet Potato Tacos are where it’s at! Potatoes and red peppers are seasoned with taco seasoning and roasted to perfection. While they cook away, it’s the perfect time to prepare that delicious chipotle crema, heat your tortillas and fix up your other toppings, like avocado, cilantro, and cotija cheese.

Wine Pairing: Erath Pinot Noir


3 cups sweet potatoes (peeled and cut into ½” cubes, about 2 medium sweet potatoes)
1 red pepper (seeds removed and cut into ½” pieces)
2 Tablespoons olive oil
1 Tablespoon taco seasoning

Chipotle Crema
¾ cup sour cream (regular or fat-free)
2 Tablespoons mayonnaise (regular or fat-free)
4 chipotle peppers in adobo sauce (use less for less heat)
1 Tablespoon adobo sauce (from chipotle can)
1 lime (zested and juiced)
1 clove garlic (peeled)
½ teaspoon cumin
Salt and pepper (to taste)

To serve
Tortillas (warmed)
Red cabbage
Cotija cheese
Lime wedges


Preheat oven to 425 °F.

Arrange potatoes and peppers on a large, rimmed baking sheet. Drizzle with olive oil and sprinkle with taco seasoning. Toss to combine and arrange in a single layer.

Bake for 15 minutes. Remove from oven and toss. Continue to bake, 15–20 minutes longer, until browned and crisp. (This is a good time to add your tortillas to the oven, bake wrapped in foil for 15 minutes.)

Meanwhile, make the chipotle crema.

Place all of the ingredients in a blender or food processor and blend until smooth. Season with salt and pepper, to taste.

Spread each tortilla with chipotle crema, top with sweet potatoes and red peppers and garnish with avocado, red cabbage, cotija and cilantro. Serve with lime wedges on the side.