Sweet Potato Tacos with Avocado Cream!

What fun is taco tuesday, if you don’t mix it up a bit?!

Here’s a recipe to shake things up, and leave you saying “YUMMM!”


  Avocado Crema:

  • 1 Avocado
  • ¼ cup Cilantro Leaves
  • ¼ cup Sour Cream (or Mexican Crema)
  • 2 tsp Lime Juice
  • ½ tsp Salt
  • 1 clove Garlic (opt)
  • ½ Jalapeno (opt)




  • 1 Tbsp Cooking Oil
  • 2 small Sweet Potatoes, cubed
  • 1 large tomato, sliced into cubes
  • 1½ Tbsp Taco Seasoning (see note)
  • 12 Taco-Sized Tortillas (flour or corn; use gluten-free corn if needed)
  • 1 heart Romaine Lettuce, chopped


  1. To make the avocado crema, combine all ingredients listed under avocado crema in the bowl of a food processor and blend until smooth. Taste and add additional salt, if needed. (Note: garlic and jalapeño add additional flavor, but only use them if they are flavors you like. A blender will work here, but you may need to add a splash of water to help bring everything together.) Refrigerate for up to 4 hours.
  2. Heat a skillet over medium heat.
  3. Add cooking oil and then sweet potatoes and saute until they are beginning to turn golden brown, 2 to 3 minutes. Add 2 Tbsp of water to the pan and cover it with a lid or foil. Steam the sweet potatoes until tender, about 5 minutes.
  4. Remove the lid and tomatoes and taco seasoning. Saute until seasoning is fragrant and tomatoes are heated through.
  5. Cover the tortillas with a slightly damp paper towel and microwave until warm, 15 to 20 seconds.
  6. Assemble tacos by filling tortillas with romaine, sweet potato and then topping with avocado crema. 
  7. Drizzle with lime (optional)


Did you know: One medium-sized sweet potato accounts for a 100% of our daily requirements of vitamin A, and 47% of the daily recommended vitamin C? Both play a major role in fighting off aging and skin degeneration. So eat up! Your skin will thank you.

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