These vegan crispy sweet potato tacos with avocado cream are a dream come true. Epically crispy, flavorfully seasoned baked sweet potato spears are nestled into warm tortillas and topped with crunchy cabbage, creamy avocado aioli, and fresh cilantro. A spritz of zesty lime juice brings them together in the best of ways.
One of the most frequented summer recipes on my site continues to be these crispy cauliflower tacos. I originally shared the recipe back in 2014, and it's made happy waves ever since.
It's well loved for a reason. And while there's certainly no replacing a recipe like that one, I've tinkered and toyed with renditions of it over the years. None have come close enough to rivaling the original to be worthy of posting... until now.
These crispy vegan sweet potato tacos with avocado cream are a dream.
The crispiness of the seasoned baked sweet potatoes is a serious force to be reckoned with. I'm talking hear-it-across-the-room crispness. To the point that even Sloane remarked, "Ooh, so crispy, momma!" upon first bite. She's notoriously my most honest critic, and I take her input seriously. 🥰
She later decided these were "too spicy" for her, but then continued to go back for more. A girl after my own heart.
For the record, they're actually not spicy at all (at least not to me), but they are quite seasoned which, to the youthful palate of a toddler, could certainly be perceived as "spicy".
How to Make Vegan Crispy Sweet Potato Tacos
To make the crispy sweet potato, you'll follow a method similar to the one used in these crispy tofu tacos. Here's a step-by-step photo if you're a visual learner—I am (just use your imagination to swap out the tofu for sweet potato).
You'll start by peeling and slicing two to three sweet potatoes into pieces that are roughly ½ an inch by 2 inches (or a bit smaller).
Then, prepare the batter by whisking together plant-based milk, spelt flour (or brown rice flour for gluten-free), and lime juice.
Next, make the seasoned breading by stirring together Panko breadcrumbs (see the recipe notes for several gluten-free options) with a variety of spices—chili powder, salt, smoked paprika, cumin, garlic powder—and a quarter cup of neutral, high-heat oil. Avocado oil or expeller-pressed grapeseed work well.
It probably seems odd to incorporate oil into the breading mixture, but trust me here. It crisps the breading during baking and evenly disperses the seasonings.
Once the sweet potatoes, batter, and breading are prepared, create an assembly line.
Drop a handful of sweet potato spears into the batter, toss to coat, shake off excess batter, and transfer to the seasoned breadcrumbs.
Toss to evenly coat the sweet potato in the breadcrumbs and transfer to the greased baking pans. Repeat until all the sweet potato spears are coated.
For extra crispy sweet potato, lightly spray the coated spears with oil before baking. I use a non-aerosol cooking spray to do this.
Bake the sweet potato for 30 to 35 minutes, flipping once or twice during baking, or until crisp and golden brown.
Prepare the other taco elements while the sweet potatoes bake.
Shred the cabbage.
Ready the cilantro.
Warm the tortillas.
And whip up the avocado cream.
Once everything is ready, assemble your crispy sweet potato tacos.
Fill each tortilla with about five spears of crispy sweet potato. Top with cabbage and cilantro, and dollop (or pipe) with the avocado cream.
A final spritz of fresh lime juice is the touch that pulls everything together, so be sure to do this before serving.
Serve immediately and enjoy.
If you make these vegan crispy sweet potato tacos with avocado cream, let me know! Leave a comment, rate the recipe, and don’t forget to tag a photo #blissfulbasil on Instagram.
Vegan Crispy Sweet Potato Tacos with Avocado Cream
Crispy Sweet Potatoes
- 2 cups panko breadcrumbs (see note* for gluten-free options)
- 1 tablespoon plus 1 teaspoon chili powder
- 2 teaspoons sea salt
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ cup neutral oil high-heat oil (e.g., avocado oil, expeller-pressed grapeseed oil, plus more for greasing/spraying)
- 1 cup plain unsweetened plant-based milk
- ½ cup spelt flour (see note* for gluten-free option)
- 1 tablespoon fresh lime juice
- 2 large or 3 medium sweet potatoes, peeled and cut into 2-inch-long by ½-inch-thick spears
- 1 recipe Avocado Garlic Aioli (recipe below)
- 12 corn or flour tortillas, warmed until soft and pliable
- Shredded green cabbage
- Cilantro, for garnishing
- Lime wedges, for spritzing
For the Crispy Sweet Potatoes
- Preheat the oven to 400F. Lightly grease two large baking trays.
- In a large, shallow bowl, whisk together the breadcrumbs, chili powder, salt, paprika, cumin, and garlic powder. Then, add the oil and stir until incorporated.
- In another large, shallow bowl, whisk together the milk, flour, and lime juice until smooth.
- From left to right, line up the sweet potato spears, milk batter, breadcrumb mixture, and greased baking trays.
- Place a handful of the sweet potato spears into the batter, toss to coat, use a slotted spoon to shake off excess batter, and transfer to the breadcrumb mixture. Toss to coat and transfer to one of the greased baking trays. Repeat with the remaining sweet potato spears, leaving a bit of breathing room between each spear (if the pans get overcrowded, you'll risk steaming instead of crisping).
- If extra crispy spears are desired, spray** the sweet potato spears with a bit more oil before baking.
- Bake for 30 to 35 minutes, or until crisp and golden brown on the outside and fork-tender on the inside, tossing halfway through baking. Remove from the oven and let cool slightly.
- Meanwhile, prepare the Avocado Garlic Aioli (recipe below) and gather/prepare the other toppings and garnishes.
- Warm the tortillas just before assembling. Heat them, one at a time, in a small skillet over medium heat for 20 to 30 seconds per side or over an open burner flame set to medium-low.
- Fill each tortilla with about 4 sweet potato spears, a small handful of cabbage, and a generous dollop of aioli.
- Garnish with a sprinkle of cilantro and serve with lime wedges for spritzing.
- Serve immediately.
Vegan Avocado Garlic Aioli
- 1 ripe avocado, pitted and peeled
- 2 tablespoons fresh lime juice
- Small handful cilantro leaves (optional)
- 1 clove garlic, smashed and peeled
- ¼ teaspoon fine grain sea salt
- To a small food processor, add the avocado, lime juice, cilantro (if using), garlic, and salt. Process for 1 minute, or until completely smooth, stopping to scrape down the sides as often as needed.
- Refrigerate in an airtight container with plastic wrap pressed against the surface until ready to serve.
hi Ashley, recipe looks lovely, can I substitute the chili powder for something else as I would like to make it for my grandson?
Hi, Belinda! You can omit the chili powder if you'd like. They won't be quite as flavorful, but the texture and crispiness will be the same. That's what I plan to do the next time I make these for our family. Hope you and your grandson enjoy the recipe! :)
Nicole Vaughan says
I loved this recipe so much! I made the batter with equal parts rye flour and milk instead of spelt and this worked for me. They turned out very tasty! My two year old and four year old both loved the tacos and didn't think they were spicy at all, which is something they are usually sensitive to.