Ingredients
Scale
- 2 large sweet potatoes (about 1.5 pounds), peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1/3 cup buffalo hot sauce (choose your favorite brand or homemade)
- 8 small corn or flour tortillas
- 1 cup shredded lettuce or mixed greens
- 1/2 cup crumbled blue cheese or vegan alternative (optional)
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1/2 cup plain Greek yogurt or sour cream (for a cooling drizzle)
Substitution Tips: If you prefer milder heat, swap the buffalo sauce for a tangy BBQ sauce or a milder hot sauce. For a vegan twist, use a dairy-free yogurt and skip the cheese or use a plant-based crumble. Sweet potatoes can be swapped with butternut squash or roasted cauliflower for a different, yet equally delicious, texture.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This high heat helps the sweet potatoes caramelize beautifully.
- In a large bowl, toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. I like to really get in there with my hands—it’s oddly satisfying and ensures every piece is well-seasoned.
- Spread the sweet potatoes out in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly crispy on the edges. You’ll know they’re done when they’re soft inside but have a nice golden crust outside.
- While the sweet potatoes roast, warm your tortillas. You can do this on a dry skillet over medium heat for about 30 seconds per side or wrap them in foil and warm them in the oven during the last 5 minutes of roasting.
- Once the sweet potatoes are roasted, transfer them to a bowl and gently toss with the buffalo hot sauce until all pieces are coated with that fiery goodness. This step is key—don’t skimp on the sauce! It’s the star flavor here.
- Assemble your tacos by layering each tortilla with a handful of greens, a generous scoop of buffalo sweet potatoes, a few slices of avocado, and a drizzle of Greek yogurt or sour cream to balance the heat. Sprinkle with crumbled blue cheese and chopped cilantro if you’re using them.
- Serve immediately and watch your family dig in. I always find that this is the moment when the kitchen fills with that wonderful mix of spicy, sweet, and creamy smells that make you feel right at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International