Tacos de Camotes (Sweet Potato Tacos)

I toyed with some pretentious hipster title for this puppy – caramelized sweet potato tacos in a chipotle garlic emulsion. But, nah. This are simple and good – so tacos de camotes is much better. I want to try it with pumpkin, too. One day….. Anyway, if you get tired of turkey day leftovers in a couple of weeks, or want to use up that leftover sweet potato on the counter, or hell! Make an awesome first course to Thanksgiving dinner, these are ready to roll. Fast, easy and yummy. I can’t really say ‘no pica’, but the heat isn’t bad.

These are crunchy and soft, tangy, sweet and spicy. Truly lovely.

This is enough for two people as a main dish, or four for a side.

For the Taco filling:
2 large sweet potatoes, diced*
1/2 white onion, diced
1 Tbps. olive oil
garlic salt
For the chipotle emulsion:
2 large cloves garlic
1 tsp. Mexican oregano
2 whole chipotle peppers en adobo
2 Tbsp wine/cider/sherry vinegar
2 Tbsp olive olive
(A little water mixed with some adobo if needed)
Soft corn tortillas

*(diced means 1/2” cubes, people)
Preheat oven to 375*. Line a cookie sheet with parchment. spread out evenly the sweet potato and onion, drizzle with the olive oil. Sprinkle with the garlic salt.
Roast about 20-30 minutes, until really nicely caramelized.
While that’s roasting, put the dressing ingredients in the blender and puree. You may need to add a little water/adobo sauce mix to get enough liquid to blend. Transfer to a bowl large enough to hold all the potato/onion mix when it comes out of the oven.

When the potato/onion mix is done, remove from the oven and set aside just for a few minutes. (This lets the outside crust on the sweet potato cubes develop just a tidge more). Heat your tortillas and get your serving plate. Toss the hot sweet potato/onion mix in the chipotle emulsion, fill the tortillas and consume immediately.

These would be awesome with a smoked fontina cheese. Or avocado slices. Or even with some scrambled egg for an amazeballs breakfast taco. Or hell, underneath some poached eggs for that matter.

** This would also work with kabucha squash.

Bon apétit

Butternut Squash Purée with Chipotle



So, we all know about Billy’s diet restrictions.  Coming up with a starch-resembling food item at dinner is a challenge. He can eat winter squash, so lately it’s been 101 ways to eat butternut.  This is one we like. And it is literally three-ingredients and ten minutes. 



The biggest pain to this is peeling the squash.  Sometimes Sprouts will have it already peeled and cubed at essentially the same per-pound price, but not always.  So, when I have to (gasp) prep my own, this is what I do: Slice the knob off the top and the bottom, so it will stand up  on the cutting board. Then, I just take a veg peeler in long strokes down the length of the squash. (There is nothing pervy about this, unless your husband is watching you do it so make him leave the room.)


Once the peel’s off, it’s just a matter of slicing it in half longitudinally and then cubing.

So – to make it. For the two of us, I put half the cubes in a microwave-safe bowl. That’s about a pound of squash. Cover it with Saran, and microwave it.  Do NOT add any liquid of any kind, or you will wind up with squash soup instead of puree.  If you don’t have a microwave, roast it. Do not steam or boil because that will add too much moisture and again you’ll have soup.



Take it out, drain it if needed, add a tablespoon of butter and one half of a whole chipotle in adobo. Dump all that in the cuisinart and pulse til it’s gorgeous. Then it’s ready to go!

This is a new favorite at our house. It is fantastic with some grilled pork chops and collard greens, or a nice chicken breast and roasted broccoli.

Butternut Squash Purée with Chipotle
Serves 2
Tasty, easy, fast side dish with only three ingredients.
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
52 calories
0 g
15 g
6 g
0 g
4 g
11 g
1 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 52
Calories from Fat 51
% Daily Value *
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 15mg
Sodium 1mg
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 # cubed butternut squash (or pumpkin)
  2. 1 Tbsp. unsalted butter
  3. 1/2 whole chipotle pepper
  1. Put the squash in a microwave-safe bowl and cook on high for 4-6 minutes until soft. Do not add any liquid or seasoning to the squash before cooking it.
  2. Put the cooked squash, butter and hot pepper in the food processor and pulse til puréed.
  3. Serve.
  1. We've tried this with Sriracha, and although it was delicious, my mouth was on fire for a long time. Wait until it is done to see if you need any salt or pepper - that chipotle adds all the seasoning we needed, but you may want some more.
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