Sticky Sesame Sweet Potato Tacos
with Mushrooms, Pickled Cucumbers, Creamy Sriracha Sauce & Fried Onions
- Sesame
- Eggs
- Wheat
- Soy
If you, like us, can’t get through the week without at least one taco night, we’ve got you. Here, our chefs put together a sweet and savory veggie taco that’s sure to satisfy. There’s sweet potato and mushrooms glazed with tangy hoisin, tender bell pepper, crunchy pickled cucumbers, sesame seeds, and creamy Sriracha sauce, all piled into steamy-soft tortillas. Get ready for a totally spec-taco-lar meal.
Ingredients
2 tablespoon
Sour Cream
2 unit
Sweet Potato
2 unit
Mini Cucumber
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 unit
Bell Pepper
1 teaspoon
Sriracha
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
4 ounce
Button Mushrooms
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into ½-inch pieces. Trim and quarter mushrooms. Core, deseed, and dice bell pepper into ½-inch pieces. Zest and quarter lime. Trim and halve cucumbers lengthwise; thinly slice crosswise into half-moons.
• In a medium bowl, toss sweet potatoes and mushrooms with half the hoisin (you’ll use the rest later), a drizzle of oil, salt, and pepper. Spread out on one side of a baking sheet. (For 4 servings, spread sweet potatoes and mushrooms out across entire sheet.) • Toss bell pepper on empty side with a drizzle of oil; season with salt and pepper. (For 4, add bell peppers to a second sheet; roast sweet potatoes and mushrooms on top rack and bell peppers on middle rack.) • Roast on top rack for 15 minutes (the veggies will finish cooking in step 5).
• While veggies roast, in a small bowl, combine juice from three lime wedges (six for 4 servings), ½ tsp sugar (1 tsp for 4), a splash of water, and a pinch of salt and pepper. • Stir in cucumbers. Set aside to quick- pickle, stirring occasionally, until ready to serve.
• In a second small bowl, combine mayonnaise, sour cream, and as much Sriracha as you like. (Start with half the Sriracha, then taste and add more from there if you like things spicy.) Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Once veggies have roasted 15 minutes, remove sheet from oven. (For 4 servings, remove sheet with sweet potatoes and mushrooms; leave bell peppers roasting.) • Using a spatula, toss sweet potatoes and mushrooms with half the sesame seeds (save the rest for serving), remaining hoisin, and a pinch of lime zest. • Return to top rack until veggies are tender and glaze is tacky, 5-8 minutes more.
• Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with roasted veggie mixture. Top with crispy fried onions, pickled cucumbers (draining first), and remaining sesame seeds. Drizzle with as much creamy Sriracha sauce as you like. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of flavors, with some calling it "amazing" and a "wonderful cacophony of tastes" 🎉.
- Ease of prep: Several found prep time longer than expected; consider cutting sweet potatoes smaller for quicker cooking.
- Suggestions: Some recommend adding extra hoisin sauce for more flavor and stickiness. Consider serving over rice as an alternative.
- Portions: A few wanted more filling; try adding an extra sweet potato or serving with additional tortillas.
- Texture: Customers enjoyed the mix of textures, especially the crunch from pickled cucumbers and fried onions.
Reviews from our home cooks
YUM. The texture was perfect: chewy sweet potato and mushroom with crunchy pickled cucumber. Loved everything about this!
Veggie tacos? Delicious! You'll never miss having meat - the potatoes are so substantial as a replacement and the sauce and pickled cucumbers are perfect!
We really liked the sweet potato and mushroom, with the Hoisin sauce combination! Very good, one of our favorites. I added grilled spicy chicken too.
Yes, this was very good. I found that I was happier eating it w/o the tacos but that's just me. I have found that the prep on most meals takes longer than your estimates. Some have taken me almost an hour by the time I cut up potatoes and carrots, etc. Your chefs know exactly what they are doing by the time they come up with the recipe and try it out but I have to keep referring back to the directions. It makes sense, I guess that they can put it together a lot quicker.
These were absolutely delicious. Who would have thought sweet potatoes in a taco would be everything missing in my life! So good!
Soooo good! My only recommendation is to put tin foil down on the pan bc the sticky sauce was very hard to clean, thats all i'd do differently, the recipe was delicious!
We had a ton of the sweet potato mixture left over and it has been so good on pretty much everything we put it on. Eggs, black bean patties, chicken, etc.
Very tasty - even our kiddo who swore he didn't like sweet potatoes loved them. They were missing the bell pepper in the order though.
The hoisin coated sweet potatoes and mushrooms mixed with the fried onions were delicious. However, I thought the pickled cucumbers didn't blend very well, and next time I would not include them probably.
I followed the directions and the sweet potato came out underdone. Still tasty, but maybe they need to but cut smaller or cooked longer.
