Creative vegetarian tacos are a trendy item these days. Guerrilla Tacos in Los Angeles pioneered a version of these sweet potato tacos, which we’ve simplified here. While the spuds roast, you’ll have plenty of time to prep the corn guacamole and heat the tortillas for this is a colorful, seasonal spin on Taco Tuesday.

Prep time: 20 min | Cook time: 25 min

Neat Cheat: Got leftover roasted sweet potatoes from your Thanksgiving feast? Substitute 2½ cups of those, chopped, in place of the sweet potatoes here for a fun spin on holiday leftovers.


1 pound sweet potatoes (about 2 medium)

1 tablespoon olive oil

½ teaspoon chipotle chile powder

Salt and freshly ground black pepper, to taste

2 limes, divided

1 avocado, pitted

1 small ear corn, shucked and kernels removed

1 clove garlic, minced

Pinch of cayenne pepper

 Non-GMO Hand Made Style Tortillas, Yellow Corn & Wheat

6 tablespoons sour cream – optional

6 tablespoons pico de gallo

Chopped cilantro, for garnish


Preheat oven to 425°F.

Scrub sweet potatoes (no need to peel them) and cut into ½-inch chunks. Place them in a small roasting pan. Drizzle with oil and sprinkle with chipotle chile powder, salt and black pepper, tossing with your hands to coat. Arrange the sweet potatoes in an even layer. Roast 25 minutes, tossing halfway through. Squeeze juice of ½ lime over the sweet potatoes, tossing again.

While sweet potatoes roast, scoop avocado flesh into a medium bowl. Mash avocado with a fork. Stir in juice of ½ lime, corn kernels, garlic, salt and cayenne.

Warm tortillas on a hot griddle or in a large skillet or grill pan. Top tortillas evenly with roasted sweet potatoes, guacamole, sour cream and pico de gallo. Sprinkle with cilantro. Cut remaining lime into 6 wedges and serve with tacos.

Number of Servings: 6

Calories: 250| Total fat: 8 grams | Total carbohydrates: 36 grams | Dietary fiber: 5  grams | Protein: 7 grams