These Miso-Maple Sweet Potato Tacos are a flavor-packed twist on taco night that will leave you craving more. The tender, caramelized sweet potatoes are coated in a savory-sweet glaze of miso and maple syrup, creating a perfect balance of umami and sweetness. Paired with crunchy slaw and creamy avocado, every bite is a delightful mix of textures and tastes. Ready in just 30 minutes, this dish is as quick as it is satisfying.

Warm tortillas cradle the vibrant filling, making each taco a feast for both the eyes and the palate. The earthy sweetness of the potatoes contrasts beautifully with the tangy slaw, while a hint of spice adds a subtle kick. Whether you’re a taco enthusiast or just looking for a fresh, wholesome meal, these tacos are sure to become a new favorite. Perfect for busy weeknights or casual gatherings, they’re as easy to make as they are delicious to eat.

What You’ll Need for Miso-Maple Sweet Potato Tacos?

For the sweet potatoes:
- 2 tablespoons miso paste (white or yellow miso works best)
- 2 tablespoons maple syrup (substitute honey if needed)
- 2 tablespoons rice wine vinegar (apple cider vinegar is a good alternative)
- 2 medium sweet potatoes, unpeeled and chopped into small cubes
- 1 small red onion, chopped
- Olive oil (for drizzling)
For the tacos:
- Corn tortillas, 2 to 3 per person (warmed before serving)
- Avocado, sliced
- Sprouts (optional)
- Cilantro, chopped
- Chopped scallions
- Toasted pepitas (pumpkin seeds)
For the cilantro-coconut sauce:
- ½ cup light coconut milk
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 scallion, green and white parts, chopped
- ¼ cup toasted pepitas (pumpkin seeds)
- 1 lime, zested and juiced
- 1 small garlic clove
- Splash of Sriracha hot sauce (optional, for a spicy kick)
- Pinch of sugar (optional, to balance flavors)
- Salt and freshly-ground black pepper, to taste

How to Make Miso-Maple Sweet Potato Tacos

Preheat the oven: Heat your oven to 400°F.
Make the glaze: In a small bowl, whisk together the miso paste, maple syrup, and rice wine vinegar until smooth.
Prepare the vegetables: Spread the sweet potato cubes and chopped red onion in a single layer on a baking sheet (use two sheets if needed). Drizzle lightly with olive oil, then liberally brush the glaze over the vegetables.
Roast: Bake for 20 to 30 minutes, checking halfway through. The onions may cook faster—remove them when they’re nicely browned but not burnt. The sweet potatoes are done when tender and caramelized.
Add extra glaze (optional): Once out of the oven, taste the sweet potatoes and brush with more glaze if desired.
Make the cilantro-coconut sauce: In a food processor, pulse all sauce ingredients until just combined. Adjust seasoning with salt, pepper, or a pinch of sugar if needed.
Assemble the tacos: Warm the corn tortillas, then layer with roasted sweet potatoes and onions. Top with avocado slices, sprouts, cilantro, scallions, and toasted pepitas. Drizzle with the cilantro-coconut sauce and serve immediately.

Creative Sauce and Topping Ideas

Elevate your tacos with unique sauces and toppings! Try a tangy lime crema by mixing Greek yogurt with lime juice and zest. For a spicy kick, add a drizzle of chipotle mayo or extra Sriracha. Crumbled queso fresco or feta cheese adds a salty contrast, while pickled red onions bring a zesty crunch. Don’t forget a handful of fresh cilantro or mint leaves for a burst of freshness!

Perfect Pairings for Serving

These tacos shine alongside simple sides. Serve with a zesty corn salad or a refreshing cucumber-lime slaw. For a heartier meal, pair with black beans or cilantro-lime rice. A cold glass of sparkling water with lime or a light beer complements the sweet and savory flavors beautifully. Don’t forget to warm your tortillas for the best texture!

Storage and Reheating Tips

Store leftover sweet potatoes and onions in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm in a 350°F oven for 10 minutes, or microwave in 30-second intervals. The cilantro-coconut sauce can be stored separately for up to 2 days—give it a quick stir before using. For the freshest tacos, assemble just before serving!

Time-Saving Hacks

Prep your sweet potatoes and onions the night before to save time. Use a food processor to quickly chop the vegetables and blend the sauce. If you’re short on time, skip the oven and roast the veggies in an air fryer at 375°F for 15-20 minutes. Pre-made tortillas and store-bought salsa can also speed up the process without sacrificing flavor!

Recipe Variations to Try

Swap sweet potatoes for butternut squash or carrots for a twist. Use honey or agave instead of maple syrup if preferred. For a nuttier flavor, replace pepitas with toasted almonds or cashews in the sauce. If you’re not a fan of cilantro, try parsley or spinach in the sauce. These tacos are versatile—make them your own!