Crockpot Sweet Potato Tacos

Who needs ground beef when you have sweet potatoes?  Spiced with cumin and cayenne, these tacos taste out of this world and are a breeze to make.


Quantity Unit Name Link Alternatives
10 corn or flour tortillas
2 large sweet potatoes or yams, diced in 1" cubes
¼ cup vegetable broth
2 tablespoons lime juice
1 teaspoon ground cumin
½ teaspoon ground coriander
2 teaspoons garlic, minced
1-2 teaspoons sea salt, or to taste
pinch cayenne (optional)
1 (15 ounce) can black beans, drained and rinsed


  1. Spray the slow cooker crock with olive oil or nonstick spray. Put beans, sweet potatoes, vegetable stock, lime juice, ground cumin, ground coriander, and minced garlic in the cooker.
  2. Cook on high for about 3 hours, or until sweet potatoes are softened to your liking. Season the filling to taste with salt.
  3. Assemble the tacos: Put a generous amount of filling inside a warmed tortilla. Top with avocado, salsa, and a squeeze of lime juice.

Prep Time: 3 hours
Serving Size: 10 servings
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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