Recipe first published on February 17th, 2012. Last updated on October 20th, 2015.
If you follow me on instagram, you probably already know that Mack and I are currently soaking up all things fall in Illinois (M is at home working, so I promised him I’d make a pie upon return). Coming home always brings with it a bit more nostalgia, especially during fall. The feel of the crisp air, watching the leaves change, and being curled up in my youth bed (which is a three-quarters antique four-post bed that creeks amazingly loud with every move). And so I’ve let my nostalgia spill over to the blog by sharing these tacos (and another recipe on Thursday). Both are a couple of my favorite recipes from the archives that have been updated with new information and new photos.
Variations for the Sweet Potato Tacos
Hands down, this recipe is the most popular one from the site (with good reason). The chipotle seasoning is such a great pairing with the sweet potatoes and the guacamole helps balance the spice. It’s the type of meal that is hearty enough to sustain you through a winter day while still feeling fresh.
The taco shells: When I originally posted these tacos, they were in a blue corn hard shell (as seen here). I actually prefer the crispness of the hardshell with these sweet potato tacos but it’s rare that I have them in the house so I usually eat them with soft shells. Use whichever you prefer!
The guacamole: I’ve only made one change to the entire recipe over the years and it was to ditch the tomatoes. I’ve actually become a fan of not having tomatoes in my guacamole and with these tacos a good fall/winter treat- store bought tomatoes didn’t make a good addition. However, if you’re a tomato fan, you can definitely add them back in.
The sweet potato: I will always make these tacos with sweet potatoes because in my book, that’s what they are best with. However, if you have some cubed butternut squash or pumpkin you’re looking to use up, it would work well in these tacos.
Make it a Soup: Melissa from The Fauxmartha used these tacos as inspiration to make a sweet potato taco soup.
Make it vegan: Swap out the honey for your favorite sweetener and that’s it! I would recommend keeping some type of sweetener though, it helps to cut down the spice from the chipotle!
- Sweet Potatoes
- 1 tablespoon olive oil
- ½ medium red onion, diced
- 1 medium sweet potato, cut into 1/4″ cubes
- ½ cup black beans, drained and rinsed if using canned
- 1 chipotle in adobo sauce
- 2 tablespoons adobo sauce
- 1 tablespoon honey
- Juice from one lime
- 1 avocado
- ¼ medium onion, diced
- 1 clove garlic, minced
- ¼ serrano pepper, diced
- ¼ teaspoon salt
- juice from ½ lime
- handful of cilantro
- 4 taco shells (hard or soft)
- extra cilantro, for topping
- Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes. Next, stir in sweet potatoes and continue to cook for another 3-4 minutes.
- In a mortar and pestle, combine the chipotle, adobo sauce, honey, and lime juice. Break apart the chipotle into small pieces (alternatively, you can cut up the chipotle.) Pour into the pan with the sweet potatoes and reduce the heat to medium-low. Add beans and continue to cook until sweet potatoes have softened, 10-15 minutes.
- While sweet potatoes cook, scoop out the insides of the avocado. Add onions, garlic, pepper, salt, and lime juice. Mash until the guacamole has your favorite consistency. Fold in tomato and cilantro. Taste and add more salt if needed.
- To serve, scoop a spoonful of guacamole onto the bottom of the taco and layer with sweet potato mixture. Sprinkle extra cilantro on top if desired.