Crispy Sweetpotato Tacos with Avocado Cream
Cooking time
30 minutes
Prep time
15 minutes
These Crispy Sweetpotato Tacos with Avocado Cream are a vibrant and flavourful twist on a classic taco favourite. Made with perfectly roasted North Carolina Sweetpotatoes, the filling is crisp on the outside, fluffy inside and bursting with natural sweetness. The creamy avocado sauce adds a cool contrast, bringing balance and freshness to every bite. Known for their exceptional quality and smooth texture, North Carolina Sweetpotatoes make these tacos both delicious and nourishing, proving just how versatile Sweetpotatoes can be in savoury dishes. This sweetpotato tacos recipe is ideal for a quick weeknight dinner or a fun weekend meal, offering a fresh take on potato tacos that’s full of colour, flavour and wholesome satisfaction. Perfect for sharing with friends or enjoying on your own with a squeeze of lime and your favourite toppings.
Serving
For the tray
- 1 large sweetpotato, peeled and cut into finger-thick sticks
- 75 g panko
- ½ tbsp chili powder
- 1 tsp salt
- 1 tsp smoked paprika powder
- ½ tsp cumin, ground
- ½ tsp garlic powder
- 60 ml frying oil (high heat), e.g. sunflower oil
- 125 ml unsweetened soy drink
- 35 g wheat flour
- 1 tsp lime juice
For the avocado cream
- 1 ripe avocado
- 2 pinches of salt
- 1 clove of garlic, peeled and pressed
Also
- 6 small tortillas, warmed
- 1 handful of white cabbage, cut into thin strips
- 5 sprigs of cilantro
- 1 lime, quartered
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 620kcals
Fat: 34g
Carbohydrates: 67g
Protein: 12g
Directions
Step 1
Preheat the oven to 200°C top/bottom heat.
Step 2
Mix the panko, chili powder, salt, paprika and garlic powder in a large bowl. Add the oil and mix well.
Step 3
In another large bowl, mix the soy drink, lime juice and flour. First coat the sweetpotato sticks with the soy milk and flour mixture. Then place the sticks in the panko mix and cover completely. Place the finished sticks on a baking sheet lined with parchment paper.
Step 4
Bake in the preheated oven for 30 minutes.
Step 5
For the avocado cream, mash the flesh of the avocado with a fork in a bowl, add the lime juice, the crushed garlic and the salt and mix well.
Step 6
When the sweetpotato sticks are ready, heat the tortillas briefly on both sides in a frying pan without fat.
Step 7
Spread the tortillas with the avocado cream and top with some white cabbage. Then place the crispy sweetpotato sticks on top and serve garnished with some cilantro.
