Image of sweet potato tacos in a sweet potato taco recipe purple carrot

Sometimes I think the name of this blog should be Crop Tops & Sweet Potatoes. CTSP doesn’t have a very nice ring to it though, does it?

I have a new sweet potato recipe for you today.

If you think I’m out of control with the sweet potatoes now, just wait. Looking at you, fall.

I love them so damn much. You know what else I love? Tacos. Especially when they’re stuffed with things one typically wouldn’t stuff tacos with (New Yorkers, if you haven’t tried Empellon’s Brussels sprouts tacos you are missing out big time).

You can guess where this is going, right?

This recipe is perfect for summer, despite the sweet potato stuffing. Inspired by the vegan geniuses over at The Purple Carrot, there’s a mango chili salsa, so you just know it’s going to be good.

Let’s cut to the chase, shall we?

Sweet Potato Tacos 

Adapted from The Purple Carrot, makes 12 tacos


1 large mango

1 red onion

1 jalapeño

1 avocado

1/8 tsp cayenne pepper

1/2 tsp cumin powder

1/4 tsp cinnamon powder

1/4 tsp chipotle powder

1 tbsp cumin

4 garlic cloves, peeled

12 corn tortillas

1 bunch fresh cilantro

6 cups of sweet potatoes, cubed

1 1/2 cup tomatoes

4 tbsp olive oil

salt & pepper to taste


Preheat the oven to 400 degrees. Peel and dice the mango and discard the put. Mince the garlic. Peel and dice the red onion. Slice the jalapeño pepper in half lengthwise, discarding the top, inner membrane and seeds. Mince the pepper and use as much as you like, depending on your affinity for heat. Slice the avocado in half lengthwise, discard the pit and set aside. Remove the cilantro leaves from stems, discard stems and roughly chop the cilantro. Slice the tomatoes in half.

Place sweet potato in medium mixing bowl, drizzle two tablespoons of love oil and add the cumin, chipotle, cinnamon and cayenne. Season with salt and pepper to taste, toss and spread on a baking sheet in a single layer. Bake until potatoes are slightly browned and soft, about 10-15 minutes.

Meanwhile, combine the tomatoes, red onion, jalapeño, mango and garlic in a medium bowl. Add cumin and toss well to incorporate.

Warm the tortillas in the microwave for 30 seconds. Spread a tablespoon of avocado (using a fork so you can mash it) onto the base of each tortilla shell. Add a tablespoon of potatoes and a tablespoon of salsa onto each tortilla. Garnish with cilantro. Repeat for all 12 tacos.



Author Bridget

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