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Vegan Crispy Sweet Potato Tacos with Avocado Cream

These vegan crispy sweet potato tacos with avocado cream are a dream come true. Epically crispy, seasoned baked sweet potato spears are nestled into warm tortillas and topped with crunchy cabbage, creamy avocado aioli, and fresh cilantro. A spritz of fresh lime juice brings these unforgettable tacos together in the best of ways.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 12 tacos
Author: Ashley Melillo | Blissful Basil


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.

To Assemble

  • 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.


*No gluten? No problem. GF Option 1: Substitute gluten-free panko for the panko breadcrumbs and brown rice flour for the spelt to make this recipe gluten-free. GF Option 2 (not as crispy as the other two GF options): Substitute old-fashioned rolled oats for the panko and brown rice flour for the spelt. To prepare the rolled oats, simply process them in a food processor or blender for about 20 to 30 seconds, or until ground into a coarse meal. GF Option 3: Use Rice Chex cereal using this technique to make gluten-free panko style bread crumbs. Substitute brown rice flour for the spelt flour.
**In addition to the pourable grapeseed/avocado oil that's added to the breadcrumb mixture, I use a non-aerosol avocado oil spray to lightly coat the sweet potato spears again before baking.