Smoky Mezcal and Chipotle Roasted Sweet Potato Tacos
Roasted sweet potatoes tossed in smoky mezcal and chipotle sauce, served in warm corn tortillas with fresh toppings. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, peeled and cubed, mezcal, chipotle in adobo sauce, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large (about 500g) sweet potatoes, peeled and cubed
- 2 tbsp mezcal
- 1 tbsp chipotle in adobo sauce, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 8 small corn tortillas
- 1/4 cup fresh cilantro leaves
- 4 wedges lime wedges
- 1/2 cup crumbled queso fresco
- 1/4 cup sour cream
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 2 large peeled and cubed sweet potatoes with 2 tbsp olive oil, 2 tbsp mezcal, 1 tbsp minced chipotle in adobo, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp salt until evenly coated.
- Step 2: Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway, until tender and edges are caramelized.
- Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable and slightly toasted.
- Step 4: Assemble the tacos by dividing the roasted sweet potatoes among the tortillas, topping with 1/4 cup fresh cilantro leaves, 1/2 cup crumbled queso fresco, and a dollop of 1/4 cup sour cream. Serve with 4 lime wedges for squeezing over.
Frequently asked questions
How long does Smoky Mezcal and Chipotle Roasted Sweet Potato Tacos take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Mezcal and Chipotle Roasted Sweet Potato Tacos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mezcal from drying out.
Can I substitute ingredients in Smoky Mezcal and Chipotle Roasted Sweet Potato Tacos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Mezcal and Chipotle Roasted Sweet Potato Tacos for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smoky Mezcal and Chipotle Roasted Sweet Potato Tacos vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
