Smoky Chipotle Sweet Potato Tacos

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4

Looking for a plant-based meal that doesn’t feel like a compromise?

Long before fusion food was trendy, sweet potatoes were a cherished staple across Mesoamerican cultures. Native to Central and South America, sweet potatoes have deep roots in the food traditions of the very regions where tortillas, chiles, and limes also flourish. Smoky chipotle peppers, descended from ancient Aztec and Mexican culinary practices, bring their fire-kissed flavor to this modern plant-based taco—a beautiful meeting of heritage ingredients in a fresh new way.

These Smoky Chipotle Sweet Potato Tacos are bold, hearty, and absolutely packed with flavor. Roasted sweet potatoes meet a smoky, spicy chipotle glaze, tucked into warm tortillas with crunchy slaw, creamy avocado, and a bright squeeze of lime. It’s the kind of taco night that leaves everyone—vegetarians and meat-eaters alike—reaching for seconds.

Ingredients

For the Roasted Sweet Potatoes:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

• 2 tablespoons olive oil

• 2 tablespoons chipotle in adobo sauce (minced peppers + sauce)

• 1 teaspoon smoked paprika

• 1/2 teaspoon cumin

• 1/2 teaspoon salt

For Assembly:

• 8 small corn or flour tortillas

• 1 cup shredded cabbage or coleslaw mix

• 1 ripe avocado, sliced

• 1/4 cup chopped fresh cilantro

• Lime wedges, for serving

• Optional extras: pickled red onions, cotija cheese, vegan crema

Instructions

1. Roast the Sweet Potatoes

1. Preheat the oven to 425°F (220°C).

2. For quick, effortless prep, we recommend using a Matsato Chef Knife — sharp, balanced, and perfect for clean, even sweet potato cubes. Toss the diced sweet potatoes with olive oil, chipotle in adobo, smoked paprika, cumin, and salt until evenly coated.

3. Spread the sweet potatoes out on a baking sheet lined with a silicone baking mat instead of parchment paper. These mats are reusable, eco-friendly, and help the sweet potatoes roast evenly without sticking.

4. Roast for 20–25 minutes, stirring halfway through, until tender and caramelized at the edges.

2. Warm the Tortillas

• Heat the tortillas in a dry skillet or directly over a gas flame until warm and slightly charred.

3. Assemble the Tacos

• Layer roasted sweet potatoes into each tortilla.

• Top with shredded cabbage, avocado slices, and a sprinkle of cilantro.

• Add pickled red onions or cotija cheese if desired.

• Serve with lime wedges for squeezing over the top.

Tips and Swaps

• No chipotle? Substitute with a mix of smoked paprika and a dash of cayenne for heat.

• Make it a bowl: Skip the tortillas and serve everything over rice or quinoa.

• Add beans: Black beans or pinto beans make a great protein boost.

Why You'll Love It

These tacos are the perfect mix of smoky, spicy, sweet, and fresh. They're satisfying without being heavy, easy to customize, and wildly delicious. Plus, they’re naturally gluten-free (if you use corn tortillas) and can be made completely vegan with just a few simple tweaks.

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