Smoky Sweet Potato Tacos with Maple Cream
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Roasted sweet potatoes tossed with smoky paprika and stuffed into baked flour tortillas with seasoned quinoa, black beans, corn, onions, and jalapenos. Then they are topped with a sweet maple cream sauce and sliced avocado-- a little spicy, a little sweet. All delicious
  • For the Sweet Potatoes:
  • 2 medium - large sweet potatoes, peeled and sliced
  • 1-2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika (smoked paprika if you can find it!)
  • For the Quinoa:
  • 2 teaspoons olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1 cup water
  • ½ cup dry quinoa
  • 1 can black beans, drained and rinsed (about 2 cups cooked)
  • ½ cup frozen corn
  • 1 teaspoon chili powder
  • ½ teaspoon paprika (smoked!)
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • 2 sprigs chopped fresh oregano (or ½ teaspoon dried)
  • salt to taste
  • ⅓ cup broth (vegetable or chicken)
  • For the Maple Cream
  • ⅓ cup Greek yogurt
  • 1 tablespoon maple syrup
  • Tacos
  • 8 flour tortillas
  • sliced jalapenos
  • diced avocado
  • fresh cilantro
  1. Pre-heat the oven to 375. Line a baking sheet with parchment paper (you CAN lay the sweet potato pieces directly on the baking sheet, but the parchment paper helps them to crisp more without getting too dark).
  2. Toss the sliced sweet potatoes with the 2 tablespoons olive oil and lay them in a single layer on the prepared baking sheet. Sprinkle them with the kosher salt and paprika and bake for about 25 minutes, turning them over with a spatula halfway through.
  3. While the potatoes roast, heat the 2 teaspoons olive oil in a medium saucepan. Add the onions and cook them for about 2 minutes, until they begin to soften. Pour in the water and bring it to a boil.
  4. Add the quinoa to the boiling water, cover, reduce the heat, and cook until most of the liquid is absorbed.Stir in the black beans, corn, chili powder, paprika, cumin, garlic powder, oregano, salt (optional) and broth. Re-cover and cook until all the liquid is absorbed.
  5. Mix together the Greek yogurt and maple syrup.
  6. Assemble the tacos. Stuff each with the quinoa blend, sweet potatoes, jalapenos, and avocado. Top with the maple cream and sprinkle with fresh chopped cilantro
1- A squeeze of lime before you eat these is awesome. 2- For my flour tortillas I very lightly brush each side with oil and then drape them over the rungs in the oven until they begin to toast while the sweet potatoes cook. This step is optional, but gives them a little extra crunch. YUM!
Recipe by Sugar Dish Me at