Spicy Chipotle Sweet Potato Tacos (classic)
Printed from Inclusive Kitchen — Spicy Chipotle Sweet Potato Tacos
Spicy Chipotle Sweet Potato Tacos are a delightful fusion of flavors that bring a little heat to your dinner table. The sweet potatoes are roasted to perfection, their natural sweetness enhanced by a smoky chipotle seasoning that adds depth and warmth. Wrapped in warm corn tortillas and topped with fresh avocado, cilantro, and a squeeze of lime, these tacos are not just a meal; they’re an experience.
Historically, tacos have roots in Mexican cuisine, where they were originally a simple meal for laborers. Today, they have evolved into a beloved dish worldwide, with countless variations. This recipe pays homage to that tradition while introducing a modern twist that’s both satisfying and nutritious. After all, who says you can’t have a little fun while eating your veggies?
To make these tacos even more enjoyable, consider pairing them with a side of black beans or a fresh corn salad. And if you’re feeling adventurous, why not add a dollop of sour cream or a drizzle of hot sauce? Just remember, the only thing better than a taco is a taco with a side of laughter. So gather your friends, and let’s taco ‘bout how delicious this meal is!
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon chipotle powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces corn tortillas
- 1 large avocado
- 0.5 cup fresh cilantro
- 1 large lime
Instructions
- Preheat your oven to 425°F (220°C). This high heat will help caramelize the sweet potatoes, enhancing their natural sweetness.
- Peel and dice the sweet potatoes into 1-inch cubes. Uniform sizes ensure even cooking, so no one gets a crunchy piece while others are perfectly tender.
- In a large bowl, toss the sweet potato cubes with olive oil, chipotle powder, cumin, salt, and black pepper. Make sure each piece is well-coated to maximize flavor.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes. Stir halfway through to ensure even browning; they should be golden and fork-tender when done.
- While the sweet potatoes are roasting, warm the corn tortillas. You can do this directly over a low flame on the stovetop or in a dry skillet for about 30 seconds on each side.
- Once the sweet potatoes are done, remove them from the oven and let them cool slightly. This will make them easier to handle and prevent any surprise burns.
- Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork, adding a pinch of salt and a squeeze of lime for flavor.
- To assemble the tacos, place a generous scoop of roasted sweet potatoes on each tortilla. Top with a dollop of mashed avocado and a sprinkle of fresh cilantro.
- Finish with a squeeze of lime juice over the top for a bright, zesty kick. This not only adds flavor but also balances the sweetness of the potatoes.
- Serve the tacos immediately while the sweet potatoes are warm and the tortillas are soft. Enjoy them with your favorite hot sauce for an extra kick!
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat the sweet potatoes in the oven or microwave before serving.
Nutrition (per serving)
- Calories: 350
- Carbs g: 60
- Protein g: 6
- Fat g: 10
- Sugar g: 5
