Taco, taco, taco all day everyday! Seriously though…who couldn’t eat some form of taco everyday? I have yet to meet a person who wouldn’t enjoy at least one taco a day.

Tacos are so versatile and so creative which makes it fun to get the family together and have some fun in the kitchen. You could load it with anything and it would taste amazing! I usually make “fridge” tacos once a week. It entails exactly what it sounds like…whatever I have in my fridge into a taco.

So let’s move onto this lovely sweet potato taco.

Sweet potato wrap. Delicious vegetarian snack. On a wooden rustic table, top view.

Sweet Potato Tacos

~ 2-3 sweet potatoes, peeled & cubed

~ 1 tablespoon olive oil

~ salt & pepper

~ 1 teaspoon cumin

~ 1 cup greens, washed and sliced

~ 1/2 small red onion sliced very thin

~ 1 pomegranate, seeds scooped out

~ 1/4 cup walnuts, crushed

~ 1/2 cup sour cream

~ 1 teaspoon honey

~ 1 tablespoon fresh lime juice

~ 1 teaspoon chili powder

~ 4-6 small soft taco shells

Preheat oven to 425. Prepare sweet potatoes, drizzle with olive oil and season with salt, pepper and cumin. Toss well and place onto a cooking sheet or cast iron skillet. Bake for 20-25 minutes, flipping a few times to prevent from burning.

While the sweet potatoes are roasting prepare your sour cream sauce. In a small bowl whisk together the sour cream, honey, lime juice and chili powder. Once sauce is done prepare the toppings…lettuce, onion, pomegranate seeds and walnuts.

Warm up taco shells and load with potatoes, pomegranate seeds, crushed walnuts and lettuce. Drizzle with sauce and enjoy!


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