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


  • 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.
  • Cook on high for about 3 hours, or until sweet potatoes are softened to your liking. Season the filling to taste with salt.
  • 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 Jung
Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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