Sticky Sesame Sweet Potato Tacos with Sriracha Crema

These sweet potato tacos are anything but ordinary. Thick wedges of sweet potato are roasted until tender, then tossed in a glossy glaze of soy sauce, honey and sesame seeds. A quick return to the oven makes the coating irresistibly sticky and caramelized.

Pile the glazed sweet potatoes into warm flour tortillas and top with a creamy cabbage slaw, quick-pickled radish and cucumber and a drizzle of sriracha crema. Every bite is a balance of sweet, savory, tangy and spicy-perfect for a meatless taco night that feels like a celebration.

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Ingredients

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash sweet potatoes and cut into 1/2-inch thick wedges (no need to peel). Toss with sesame oil, salt and pepper. Spread on prepared baking sheet and roast for 20 minutes, until tender and lightly browned.
3. Meanwhile, prepare the pickled vegetables: Thinly slice radishes and cucumber. Peel and grate or mince ginger. In a small bowl, combine radishes, cucumber, ginger, white wine vinegar and a pinch of salt. Set aside to quick-pickle.
4. Make the slaw: In a medium bowl, toss shredded red cabbage with a pinch of salt. Set aside.
5. Prepare the sriracha crema: In a small bowl, whisk together sour cream, mayonnaise and sriracha. Season with salt to taste. Refrigerate until ready to use.
6. In a small bowl, mix soy sauce, honey and sesame seeds. When sweet potatoes are done, remove from oven and drizzle the soy-honey mixture over them. Toss gently to coat. Return to oven and roast for 5 more minutes, until glaze is sticky and caramelized.
7. Warm tortillas: Stack tortillas and wrap in damp paper towel; microwave for 30 seconds. Or heat in a dry skillet for 30 seconds per side.
8. Assemble tacos: Place a few glazed sweet potato wedges on each tortilla. Top with pickled radish and cucumber, a handful of cabbage slaw and a drizzle of sriracha crema. Serve immediately.

Recipe Tips

FAQ

Can I make these tacos vegan?

Yes! Substitute the honey with maple syrup or agave nectar, use vegan sour cream and mayonnaise and ensure your tortillas are vegan-friendly.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat sweet potatoes in the oven or air fryer to restore crispness.

Can I use a different protein instead of sweet potatoes?

Absolutely. The glaze works well with roasted cauliflower, tofu or even chicken. Adjust cooking times accordingly.