Japanese or Ben Yagi Sweet Potato Tacos

Japanese or Ben Yagi Sweet Potato Tacos


  • 2 pounds sweet potatoes, peeled and cut into 1/2 to 3/4″ cubes
  • 2 Tbsp Olive oil
  • 1 heaped teaspoon kosher salt
  • 2 Tbsp taco seasoning
  • 12 small flour tortillas
  • 1 15-ounce can refried black beans
  • 1 lime, in wedges
  • 2 avocados -cubed
  • 1 -2 bell peppers-sliced
  • 1 cup grated cheese (of choice)
  • 1/2 red onion -sliced
  • Toppings: Sliced avocado, onions, bell peppers, grated cheese, pickled jalapenos, chopped fresh cilantro, hot sauce, and anything else you might want to add!


  • Heat oven to 400 degrees F. Toss sweet potatoes with 2 tablespoons of olive oil, then add salt, and taco seasoning, toss to evenly coat. Place on large baking sheet in an even layer.
  • Roast potatoes for 40 to 45 minutes, tossing once or twice for even color.
    To assemble, if you have a gas stove, I love running flour tortillas over an open flame to give them a little char and complexity. Otherwise, you can wrap the stack of them in foil and let them warm in the oven while the potatoes roast for the last 5 minutes.
  • Schmear some refried black beans on each tortilla. Add a big spoonful or two of roasted sweet potatoes. Squeeze a little lime juice over the potatoes and black beans (don’t skip this, please), and finish with toppings of your choice: with a shake of hot sauce, sliced avocado, onion, bell pepper, cheese, pickled jalapenos, chopped fresh cilantro, the choices are endless.
  • I even put some cilantro dressing on top!

Source: Smittin Kitchen - revised and tested by Cindy Bevans

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