Sweet Potato Shell Tacos: A Delicious Taco Tuesday Twist

Tacos Get a Sweet Potato Glow-Up
You’ve heard of taco shells made of cheese, lettuce cups, even crispy rice paper—but have you ever had a sweet potato taco shell? This brilliant twist uses roasted sweet potato halves as the vessel for savory, seasoned ground meat and all your favorite toppings. It’s hearty, satisfying, naturally gluten-free, and absolutely Taco Tuesday-worthy.

🛒 Ingredients You’ll Need
For the Sweet Potato Shells:

3–4 medium sweet potatoes (choose thicker ones, not long and skinny)
Olive oil
Salt & pepper
For the Ground Meat Filling:
1 lb ground beef, turkey, or plant-based ground
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tbsp taco seasoning (or a blend of cumin, chili powder, smoked paprika, and oregano)
Salt to taste

For the Toppings:

Sour cream or Greek yogurt
Fresh guacamole
Chopped cilantro (optional)
Sliced jalapeños or hot sauce (optional for heat)
Lime wedges

How to Make It

Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Wash and halve the sweet potatoes lengthwise. Drizzle with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet.
Roast for 25–30 minutes, or until soft and slightly caramelized on the edges. Let cool slightly.
Cook the Ground Meat
While the potatoes are roasting, heat a skillet over medium heat.
Add a drizzle of olive oil and sauté the onion for 2–3 minutes until soft.
Add garlic and stir for 30 seconds, then add ground meat.
Cook until browned, breaking it up with a spatula. Add taco seasoning and a splash of water. Simmer for 5 minutes until fully seasoned and saucy.
Assemble Your Sweet Potato Tacos
Scoop out just a little of the center of each sweet potato half to create a “shell” or well. (Snack on the scooped bits or mash them for a side dish.)
Spoon in the ground meat mixture generously.
Top with a dollop of sour cream, a scoop of guacamole, and any extras like jalapeños or cilantro.

Why You’ll Love These Sweet Potato Tacos

Naturally gluten-free & full of nutrients
A unique and satisfying alternative to tortillas
Sweet + savory flavor combo is irresistible
Great for meal prep or a Taco Tuesday with a twist
They feel indulgent, but they’re actually good for you

Pair It With: A Spicy Pineapple Jalapeño Margarita

Taco Tuesday is all about having fun with flavor—and this Sweet Potato Shell Taco recipe delivers on all fronts. Whether you’re looking to lighten things up, avoid gluten, or just surprise your taste buds, this twist will have everyone asking for seconds.

Easy Black Bean, Sweet Potato & Guacamole Taco Recipe

Taco Tuesday is a cherished weekly celebration for taco aficionados everywhere. This week, we’re spicing up the tradition with a vegetarian twist that will delight your taste buds and add a nutritious punch to your festive table. Introducing the Black Bean, Sweet Potato, and Guacamole Tacos—a colorful combination of hearty black beans, sweet potatoes, and creamy guacamole, all wrapped up in a warm tortilla. This easy taco recipe is a must-try for both vegetarians and meat-lovers looking to switch things up. So, let’s get started!

Ingredients

2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder
Salt and pepper to taste
1 can (15 oz) black beans, drained and rinsed
8 small corn tortillas
2 avocados
1 small red onion, finely chopped
1 lime, juiced
Fresh cilantro, chopped (for garnish)
Optional toppings: diced tomatoes, shredded cheese, sour cream, salsa

Instructions

Preheat the Oven & Season Sweet Potatoes:

Preheat your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper until evenly coated. Spread the sweet potatoes out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

Prepare the Black Beans:

While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat. Add a pinch of cumin, salt, and pepper to taste. Keep them warm until they are ready to serve.

Make the Guacamole:

In a medium bowl, mash the avocados with a fork. Stir in the chopped red onion, lime juice, salt, and pepper. Adjust the seasoning to your liking.

Warm the Tortillas:

Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to 1 minute, or until they are warm and pliable.

Assemble the Tacos:

Lay out the warm tortillas and fill each one with a spoonful of roasted sweet potatoes and black beans. Top with a generous dollop of guacamole.

Add Toppings & Garnish:

Finish by adding your favorite toppings such as diced tomatoes, shredded cheese, sour cream, or salsa. Garnish with fresh cilantro for an extra burst of flavor.

Serve Immediately:

Serve these vibrant tacos immediately while they’re still warm and enjoy the mix of flavors and textures that will make this Taco Tuesday truly unforgettable.

A simple yet satisfying recipe for Black Bean, Sweet Potato, and Guacamole Tacos that will add a unique twist to your Taco Tuesday tradition. These tacos are packed with flavor, nutrition, and the kind of freshness that only homemade tacos can provide. Whether you’re hosting a gathering or just looking for a quick and healthy dinner option, these tacos are sure to please. Don’t forget to share your Taco Tuesday creations with us using the hashtag #TacoTuesdayDotCom!

Find more Taco Recipes here