This is a quick write-up of the smashed sweet potato tacos we’ve been making for lunch recently. They couldn’t be more simple to make and are loaded with great ingredients to keep you going for the rest of the day. Tortillas get slathered with a layer of roasted, smashed sweet potatoes which are topped with a sprinkling of black beans. From there it's all about the extra toppings like sliced avocado or guacamole, quick-pickled red onions and serrano chiles, and a bit of cheese. I use Bulgarian feta, but cotija would be good, or skip it altogether if you're vegan. A squeeze of lime, and some sliced scallions are the finishing touch!
Sweet Potato Tacos: Added Bonus
To make these tacos extra specia,l use homemade tortillas. My favorite way to make them is to use freshly made masa. There’s nothing quite as perfect as a hot tortilla made from fresh masa. Check at a local market or grocery store specializing in Mexican ingredients to start. Ask around. My second choice here, use masa harina. There are some fantastic brands like Masienda selling masa harina made from heirloom corns.
A Few More Ideas
I love sweet potato tacos like these served with something bright and fresh. Something to cut the creaminess of the sweet potato. This coleslaw, or this corn salad are great options. They’re also A-plus with a dollop of homemade guacamole slathered on top, the onions deliver some crunch and are strong enough to punch through. Also, if you love good homemade salsa, this is a favorite.
More Sweet Potato Recipes
Sweet Potato Tacos
Look for orange or purple-fleshed sweet potatoes. They're packed with anti-oxidants, and phytonutrients, and are extra good for you!
- 2-3 large sweet potatoes, scrubbed
- sea salt
- 1/4 - 1/3 cup of almond, cashew, or rice milk
- 10-12 small tortillas (homemade tortillas are a breeze to make), warmed
- 1 14- ounce can black beans, or equivalent cooked from dried
- Avocado, sliced
- Quick pickled red onions* and or serranos**
- Scallions, thinly sliced
- Crumbled feta or cotija cheese, optional
Preheat your oven to 400°F / 200°C degrees. Prick the sweet potatoes all over with a fork, and sprinkle generously with sea salt. Bake the potatoes until tender throughout. This can take an hour for large potatoes. Less for smaller. Remove from the oven, and allow to cool long enough to handle safely. Cut in half, and scoop the flesh into a bowl. Smash with a generous splash of milk, roughly 1/4 cup, and season with salt to taste.
To assemble each taco, slather each tortilla with a generous dollop of smashed sweet potato, top with a spoonful of black beans, and then some sliced avocado. Add some onions* and chiles**, and finish with a sprinkling of scallions, and a bit of cheese.