Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is not safe for those who are lactose intolerant

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Make sure the corn tortillas are gluten-free. Check for anti-caking ingredients in pre-shredded cheese; it's best to grate your own from a block. Check for modified food starch in the sour cream.


"Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beer." -Tom Robbins, Jitterbug Perfume

The refrigerator light goes on...

When I heard the words "sweet potato" and "tacos" together it just seemed like such a great fit - and it is.

The sweet potatoes are creamy and sweet, offset with the spicy seasonings and complemented by the spicy corn salsa. The cheese adds a bit of umami flavor and the sour cream cools this off just a bit. If you like your food less spicy, use 1/2 the jalapeno.


Sweet Potato Tacos

Servings: 4 | Serving size: 3 tacos

Cooking time: 30 minutes

This recipe can easily be multiplied or divided by 2. Leftovers are really good hot or cold - refrigerate the elements separately and put the tacos together right before serving.

1 lb. sweet potato (cut into 1/2 inch wedges)
4 tsp. olive oil (divided)
1 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. smoked paprika
1/8 tsp. cayenne pepper
3/8 tsp. salt (divided)
to taste black pepper
1 ear corn (cut kernels from the cob)
1 small jalapeno pepper (minced)
4 large green onions (thinly sliced crosswise)
1/2 large red bell pepper (diced)
2 Tbsp. water
4 ounces reduced fat Monterey jack cheese (grated)
12 corn tortillas
1/2 cup reduced fat sour cream

Sweet Potato Tacos, an easy healthy recipe from Dr. Gourmet

Preheat the oven to 375°F.

Place the sweet potato, 1 tablespoon of the olive oil, chili powder, ground cumin, paprika, cayenne, 1/4 teaspoon salt, and pepper on a large cookie sheet.

Toss gently to blend the spices and make sure the potatoes are coated well.

Place in the oven and roast for 25 minutes.

While the potatoes are cooking, place the remaining 1 teaspoon olive oil in a large skillet over medium high heat.

Add the corn and jalapeno to the skillet.

Cook for 5 minutes, stirring frequently.

Add the green onions, red bell pepper, and 1/8 teaspoon salt.

Cook for 3 minutes and add 2 tablespoons water. Stir frequently.

Cook for another 3 minutes until the water has evaporated. Remove from heat.

Divide the grated cheese evenly between the tortillas.

When the potatoes are done, place them inside the corn tortillas on top of the cheese.

Top with the corn salsa and a dollop of sour cream.


Nutrition Facts

Serving size: 3 tacos

Servings: 4

Amount Per Serving

Calories 566 Calories from Fat 162
% Daily Value
Total Fat 18g 28%
    Saturated Fat 8g 40%
    Monounsaturated Fat 5g
    Trans Fat 0g
Cholesterol 9mg 3%
Sodium 431mg 18%
Total Carbohydrates 90g 30%
    Dietary Fiber 13g 52%
    Sugars 8g
Protein 18g
Vitamin A 50% Vitamin C 150%
Calcium 25% Iron 20%
Vitamin K 113mcg Potassium 1549mg