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 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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