Make crispy sweet potato filling for tacos using your air fryer. This recipe provides simple steps for perfectly textured sweet potatoes and assembly instructions for flavorful tacos.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Air Frying
Cuisine:Mexican Inspired
Diet:Vegetarian
Ingredients
Scale
2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
12 small corn or flour tortillas
For Topping: 1/2 cup shredded cabbage, 1/4 cup plain Greek yogurt or vegan sour cream, 1 tablespoon lime juice, 1/4 cup chopped cilantro, hot sauce to taste
Instructions
Prepare the sweet potatoes: In a medium bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper until evenly coated.
Preheat the air fryer to 400°F (200°C).
Place the seasoned sweet potatoes in the air fryer basket in a single layer if possible; work in batches if necessary to avoid overcrowding, which prevents crisping.
Air fry for 12 to 15 minutes, shaking the basket vigorously halfway through the cooking time, until the sweet potatoes are tender inside and crispy on the edges.
While the potatoes cook, prepare the toppings: Mix the Greek yogurt (or vegan sour cream) with lime juice in a small bowl to make a simple crema.
Warm the tortillas according to package directions (you can warm them briefly in the air fryer basket or a dry skillet).
Assemble the tacos: Place a portion of the crispy sweet potatoes onto each warm tortilla.
Top with shredded cabbage, a drizzle of the lime crema, and chopped cilantro.
Add hot sauce if you desire extra heat. Serve immediately.
Notes
For the crispiest results, do not overcrowd the air fryer basket. Cook in a single layer or two separate batches.
If you prefer a softer texture, reduce the air fryer time by 2-3 minutes.
You can substitute regular paprika for smoked paprika if needed.