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sweet potato tacos

Packed with fresh roasted vegetables, super healthy, and vegetarian- these tacos combine sweet potato, corn, brussel sprouts and kale in a soft corn tortilla served with crumbled feta and the most delicious chipotle sauce.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Weeknight Dinners
Servings: 10
Author: the communal feast


  • 2 large sweet potatoes washed
  • 3 corn ears removed from cobb
  • 2 cups kale loosely packed
  • 1 1/2 cup brussel sprouts quartered
  • corn tortillas
  • fresh thyme
  • garnish: feta cheese cilantro, lime wedge
  • chipotle sauce
  • 3 chipotle peppers in adobo
  • 3 garlic cloves
  • 1 lime juiced
  • 1/2 cup cilantro loosely packed
  • 1 to mato roughly chopped
  • 1/4 cup walnuts chopped
  • 2 TBS apple cider vinegar
  • 1 tsp sugar
  • pinch of salt


  • Bring a large pot of water to a boil. When the water starts to boil add the sweet potatoes kept whole with skin on. Cover and let cook for about 8-10 minutes until you can just pierce them.
  • To make the sauce: combine all the ingredients in a food processor or blender and mix until combined. Set aside until ready to serve.
  • Preheat the oven to 425 degrees F. On a large baking sheet combine corn kernels and brussel sprouts. Toss with some olive oil, season with some salt and pepper and layer a few sprigs of fresh thyme across the baking sheet. Cook for 20 minutes. Remove from heat and add kale to baking tray. Return to the oven and cook an additional 5 minutes or until kale begins to crisp a little. Set aside once ready or keep warm until ready to assemble.
  • While the vegetables are cooking, finish off the sweet potatoes. Once boiled, remove from the water and thinly slice into rounds. You should yield about 6-8 rounds per potato. On a flat top or griddle melt some butter. When hot place the sweet potato rounds leaving a bit of space in between. Season with salt and pepper and fresh thyme and cook until browned on both sides. About 2-3 minutes per side. This will give the potatoes a nice crisp exterior and leave them soft on the inside. Repeat until all potatoes are cooked.
  • To serve: warm the tortillas on the same flat surface just a few seconds per side. Assemble with a bit of sauce spread at the bottom and layer with kale and brussel sprouts. Next add 1-2 sweet potato per taco, top with corn, crumbled feta, fresh cilantro, extra sauce and serve with lime on the side.


For the potatoes: be careful not to over boil them as they will become too soft and make it difficult to cut into rounds.