HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSesame Glazed Sweet Potato Tacos
Sesame Glazed Sweet Potato Tacos

Sesame Glazed Sweet Potato Tacos

with Creamy Cabbage Slaw & Sriracha Crema

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What are sweet potatoes doing in a taco, you ask? Everything, we say! These tasty tubers are the perfect way to make taco night meatless. The sweet spuds are cut into thick wedges, roasted until tender, then tossed with soy sauce, honey, and sesame seeds. One last trip to the oven turns the coating delectably sticky. And with the help of some seriously satisfying toppings—ginger-pickled radish and cucumber, sesame cabbage slaw, and sriracha crema—this recipe packs everything you could ever want inside steamy tortillas.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

3 unit


1 unit

Persian Cucumber

1 thumb


5 teaspoon

White Wine Vinegar

2 tablespoon



1 tablespoon

Sesame Oil

4 ounce

Shredded Red Cabbage

4 tablespoon

Sour Cream


1 teaspoon


2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

2 teaspoon


1 tablespoon

Sesame Seeds

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

1 teaspoon

Vegetable Oil

1 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate110 g
Sugar25 g
Dietary Fiber7 g
Protein11 g
Cholesterol30 mg
Sodium1940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Large Bowl
Small Bowl
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.


Meanwhile, trim and thinly slice radishes and cucumber into rounds. Peel and mince or grate ginger.


In a medium bowl, combine radishes, cucumber, vinegar, 1 tsp sugar (2 tsp for 4 servings), a pinch of salt and pepper, and a pinch of ginger to taste. Set aside, stirring occasionally, until ready to serve.


In a large bowl, combine mayonnaise and sesame oil. Add cabbage; toss to coat. Season with salt and pepper. In a small bowl, combine sour cream and sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.


Once sweet potatoes are roasted, carefully toss with soy sauce, honey, and half the sesame seeds (you’ll use the rest later). Return to oven until glazed and shiny, 2-3 minutes.


Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide sweet potatoes between tortillas. Top with sesame slaw and pickled veggies (discarding pickling liquid). Drizzle with sriracha crema. Sprinkle with remaining sesame seeds to taste.