Sweet Potato Carnitas Taco #slowcarb #THM
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5 from 1 vote

Sweet Potato Carnitas Taco

A "taco" made by roasting sweet potato slices and topping it with carnitas and your favorite toppings. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Slow Carb, THM-E, THM-XO, Vegetable
Cuisine: American, Mexican
Keyword: Carnitas, roasted vegetables, Slow Carb, Sweet Potato, THM-E, THM-XO
Servings: 5
Calories: 297kcal


  • 1-1/2 lbs sweet potato peeled, and sliced
  • 2 tbsp Avocado Oil
  • salt to taste
  • 2 Cup Carnitas shredded
  • 4-6 Radishes julienned
  • 4 tbsp pickled red onion
  • 1 tbsp fresh cilantro chopped
  • 2 tbsp sour cream
  • 1 lime in wedges


Sweet Potato Preparation

  • Preheat the oven to 425°F
  • Peel sweet potatoes and slice lengthwise into oval slices, 1/4" thick. 
  • Line a baking sheet with a silicone mat or parchment paper.
  • Place sweet potato slices on the sheet, be sure they don't overlap. Drizzle avocado oil over each and either rub it in or use a brush to coat it. Flip the slices and repeat. Salt to taste. 

Roast Sweet Potatoes

  • Roast at 425°F for 15 minutes. Remove pan and flip sweet potatoes. 
  • Return pan to oven for an additional 12 minutes or until golden brown. 
  • Remove from pan and top with carnitas, sugar-free pickled red onions, sour cream, radishes, sour cream, and cilantro. Squeeze fresh lime juice on top. 


Nutritional value includes the nutritional value of my Instant Pot carnitas recipe. 
Nutritional value can vary based on your toppings, so the nutritional facts are a general estimate.