Sweet Potacos


Prep Time: 20 min.

Cook Time: 35 min.

Experience Level:

Taco 'bout a good time


1 med. sweet potato

½ red pepper

½ can black beans

2 tsp. smoked paprika

2 tsp. cumin

1 Tbs. chili podwer

1 tsp. garlic salt

2 Tbs. olive oil



small tortillas


¼ cup mayo

2 Tbs. honey

2 tsp. yellow mustard

2 Tbs. lime juice

2 Tbs. bbq sauce

1 Tbs. hot sauce

½ tsp. smoked paprika



I know tacos are so exciting and all the rage these days, but before you get to eat these, you have to make them first. Duh. Let’s whip this sauce together and get you the tacos you deserve!

In a little bowl plop about a quarter cup of mayo, then grab a bottle of yellow mustard and barbecue sauce and give each a good squirt into the bowl. Dabble in about 2 tablespoons of hot sauce and juice half of a lime. Shake in some smoked paprika and stir it well. Place it in the fridge while we make the rest. 

Time to prep these tacos and preheat the oven to 450. Get a large mixing bowl and wrangle all the spices needed. Pour in a tablespoon or two of olive oil first. Then sprinkle in 1 tablespoon of chili powder, 2 teaspoons of smoked paprika and cumin. Shake on a little garlic salt,and maybe even a dash of cayenne or red pepper flakes. 

Grab that lumpy old sweet potato and dice it into little 1/2 inch cubes. Yes this is tedious. Take your time and go slow, don’t chop off the tip of your pinky like someone I know. (cough, cough… myself.)  Once those are cut, throw them in the seasoning bowl. Chop up a red pepper into smallish pieces. Throw those in the bowl and give them a good shake. Make sure everything is evenly coated in there. Empty the bowl out on to a baking sheet and spread everything evenly. Toss it in the oven and bake for 10 minutes. Once that time is up, shake the pan, flipping most of it over, and continue to bake for another 10 minutes. Shake the pan around one more time and then broil it for 5 minutes, or until those taters are looking crispy. 


While the sweet potatoes are in the oven, warm up the black beans on the stovetop. On a nearby cutting board get the garnishes ready for their garnishing duties. Finely chop the cilantro and mush an avocado. Retrieve the sauce from the fridge and grab your fanciest spoon for drizzling.  Once the peppers and potatoes are ready, warm up a few tortillas before stuffing them. If you skip this simple step of warming tortillas, then we surely cannot be friends. Seriously, I know this stuff. My brother worked at Taco Bell in high school. Place a few drops of olive oil in a hot pan and swirl a tortilla in it, quickly cooking each side for 15 seconds. Now your tortilla is crispy and chewy! Assemble your tacos in any order you please. You can fold them, wrap them, crunch-wrap them, or even make them as tostadas!