{"id":33387,"date":"2020-08-12T13:48:36","date_gmt":"2020-08-12T19:48:36","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=33387"},"modified":"2020-08-14T09:42:04","modified_gmt":"2020-08-14T15:42:04","slug":"vegan-crispy-sweet-potato-tacos-with-avocado-cream","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-crispy-sweet-potato-tacos-with-avocado-cream\/","title":{"rendered":"Vegan Crispy Sweet Potato Tacos with Avocado Cream"},"content":{"rendered":"

These vegan crispy sweet potato tacos with avocado cream are a dream come true. Epically crispy, flavorfully seasoned baked sweet potato spears are nestled into warm tortillas and topped with crunchy cabbage, creamy avocado aioli, and fresh cilantro. A spritz of zesty lime juice brings them together in the best of ways.<\/em><\/strong><\/p>\n

\"Vegan<\/p>\n

One of the most frequented summer recipes on my site continues to be these<\/a> crispy cauliflower tacos. I originally shared the recipe back in 2014, and it's made happy waves ever since.<\/p>\n

It's well loved for a reason. And while there's certainly no replacing a recipe like that one, I've tinkered and toyed with renditions of it over the years. None have come close enough to rivaling the original to be worthy of posting... until now.<\/p>\n

These crispy vegan sweet potato tacos with avocado cream are a dream.<\/p>\n

The crispiness of the seasoned baked sweet potatoes is a serious force to be reckoned with. I'm talking hear-it-across-the-room crispness. To the point that even Sloane remarked, \"Ooh, so crispy, momma!\" upon first bite. She's notoriously my most honest critic, and I take her input seriously. \ud83e\udd70<\/p>\n

She later decided these were \"too spicy\" for her, but then continued to go back for more. A girl after my own heart.<\/p>\n

For the record, they're actually not spicy at all (at least not to me), but they are quite seasoned which, to the youthful palate of a toddler, could certainly be perceived as \"spicy\".<\/p>\n

\"Vegan<\/p>\n

How to Make Vegan Crispy Sweet Potato Tacos<\/h2>\n

To make the crispy sweet potato, you'll follow a method similar to the one used in these<\/a> crispy tofu tacos. Here's a step-by-step photo<\/a> if you're a visual learner\u2014I am (just use your imagination to swap out the tofu for sweet potato).<\/p>\n

You'll start by peeling and slicing two to three sweet potatoes into pieces that are roughly \u00bd an inch by 2 inches (or a bit smaller).<\/p>\n

Then, prepare the batter by whisking together plant-based milk, spelt flour (or brown rice flour for gluten-free), and lime juice.<\/p>\n

Next, make the seasoned breading by stirring together Panko breadcrumbs (see the recipe notes for several gluten-free options) with a variety of spices\u2014chili powder, salt, smoked paprika, cumin, garlic powder\u2014and a quarter cup of neutral, high-heat oil. Avocado oil or expeller-pressed grapeseed work well.<\/p>\n

It probably seems odd to incorporate oil into the breading mixture, but trust me here. It crisps the breading during baking\u00a0and<\/em> evenly disperses the seasonings.<\/p>\n

Once the sweet potatoes, batter, and breading are prepared, create an assembly line.<\/p>\n

Drop a handful of sweet potato spears into the batter, toss to coat, shake off excess batter, and transfer to the seasoned breadcrumbs.<\/p>\n

Toss to evenly coat the sweet potato in the breadcrumbs and transfer to the greased baking pans. Repeat until all the sweet potato spears are coated.<\/p>\n

For extra crispy sweet potato, lightly spray the coated spears with oil before baking. I use a non-aerosol cooking spray to do this.<\/p>\n

Bake the sweet potato for 30 to 35 minutes, flipping once or twice during baking, or until crisp and golden brown.<\/p>\n

\"Crispy<\/p>\n

Prepare the other taco elements while the sweet potatoes bake.<\/p>\n

Shred the cabbage.
\nReady the cilantro.
\nWarm the tortillas.
\nAnd whip up the avocado cream.<\/p>\n

\"Vegan<\/p>\n

Once everything is ready, assemble your crispy sweet potato tacos.<\/p>\n

Fill each tortilla with about five spears of crispy sweet potato. Top with cabbage and cilantro, and dollop (or pipe) with the avocado cream.<\/p>\n

\"Vegan<\/p>\n

A final spritz of fresh lime juice is the touch that pulls everything together, so be sure to do this before serving.<\/p>\n

Serve immediately and enjoy.<\/p>\n

\"Vegan<\/p>\n

If you make these vegan crispy sweet potato tacos with avocado cream, let me know! Leave a comment, rate the recipe, and don\u2019t forget to tag a photo #blissfulbasil<\/a> on Instagram.<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Vegan Crispy Sweet Potato Tacos with Avocado Cream<\/h2>\n
<\/div>\n
These vegan crispy sweet potato tacos with avocado cream are a dream come true. Epically crispy, seasoned baked sweet potato spears are nestled into warm tortillas and topped with crunchy cabbage, creamy avocado aioli, and fresh cilantro. A spritz of fresh lime juice brings these unforgettable tacos together in the best of ways.<\/span><\/div>\n
<\/div>\n\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>35 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 5 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>12<\/span> tacos<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley Melillo | Blissful Basil<\/span><\/div>\n\n\n

Ingredients<\/h3>

Crispy Sweet Potatoes<\/h4>