Bacon-Wrapped Sweet Potato Tacos

Appetizers

Crispy bacon-wrapped sweet potato wedges served in mini taco shells with avocado crema and pickled onions. These innovative appetizer "tacos" combine smoky bacon, sweet potatoes, and Mexican flavors for an unforgettable party bite.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 25

Ingredients

2 large (800g)2 large (1.8 lb) sweet potatoes, cut into wedges
12 strips12 strips thin-cut bacon, halved
2424 mini taco shells or wonton cups
2 large2 large ripe avocados
120ml1/2 cup sour cream
45ml3 tbsp fresh lime juice
30g1/2 cup fresh cilantro, chopped
1 small (100g)1 small (3.5 oz) red onion, thinly sliced
60ml1/4 cup white vinegar
15g1 tbsp granulated sugar
2 cloves2 cloves garlic, minced
5ml1 tsp ground cumin
5ml1 tsp chili powder
15ml1 tbsp olive oil
60g1/2 cup cotija cheese, crumbled
30g1 cup micro greens for garnish
to tasteto taste salt
to tasteto taste black pepper

Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Cut 2 large (800g)2 large (1.8 lb) sweet potatoes lengthwise into wedges about 2cm (3/4 inch) thick. Toss with 15ml1 tbsp olive oil, 5ml1 tsp ground cumin, 5ml1 tsp chili powder, to tasteto taste salt, and to tasteto taste black pepper.
Wrap each sweet potato wedge with half a strip of 12 strips12 strips thin-cut bacon, securing with toothpicks if needed.
Arrange on prepared baking sheet and bake for 20-25 minutes, turning once, until bacon is crispy and sweet potatoes are tender.
For pickled onions, combine 60ml1/4 cup white vinegar, 15g1 tbsp granulated sugar, and 1 tsp to tasteto taste salt in a small bowl. Add 1 small (100g)1 small (3.5 oz) red onion slices and let pickle for 15 minutes.
For avocado crema, mash 2 large2 large ripe avocados with 120ml1/2 cup sour cream, 45ml3 tbsp fresh lime juice, 2 cloves2 cloves garlic, and half the 30g1/2 cup fresh cilantro. Season with to tasteto taste salt and to tasteto taste black pepper.
Warm 2424 mini taco shells or wonton cups according to package directions.
Remove toothpicks from bacon-wrapped sweet potatoes and cut each wedge into 2-3 bite-sized pieces.
To assemble, place a spoonful of avocado crema in each shell. Top with a piece of bacon-wrapped sweet potato.
Garnish with pickled onions, 60g1/2 cup cotija cheese, remaining 30g1/2 cup fresh cilantro, and 30g1 cup micro greens for garnish. Serve immediately.

Ingredients

id: sweet_potatoes metric: 2 large (800g) imperial: 2 large (1.8 lb) name: sweet potatoes, cut into wedges
id: bacon metric: 12 strips imperial: 12 strips name: thin-cut bacon, halved
id: mini_shells metric: 24 imperial: 24 name: mini taco shells or wonton cups
id: avocado metric: 2 large imperial: 2 large name: ripe avocados
id: sour_cream metric: 120ml imperial: 1/2 cup name: sour cream
id: lime_juice metric: 45ml imperial: 3 tbsp name: fresh lime juice
id: cilantro metric: 30g imperial: 1/2 cup name: fresh cilantro, chopped
id: red_onion metric: 1 small (100g) imperial: 1 small (3.5 oz) name: red onion, thinly sliced
id: white_vinegar metric: 60ml imperial: 1/4 cup name: white vinegar
id: sugar metric: 15g imperial: 1 tbsp name: granulated sugar
id: garlic metric: 2 cloves imperial: 2 cloves name: garlic, minced
id: cumin metric: 5ml imperial: 1 tsp name: ground cumin
id: chili_powder metric: 5ml imperial: 1 tsp name: chili powder
id: olive_oil metric: 15ml imperial: 1 tbsp name: olive oil
id: cotija_cheese metric: 60g imperial: 1/2 cup name: cotija cheese, crumbled
id: micro_greens metric: 30g imperial: 1 cup name: micro greens for garnish
id: salt metric: to taste imperial: to taste name: salt
id: pepper metric: to taste imperial: to taste name: black pepper

Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Cut {sweet_potatoes} lengthwise into wedges about 2cm (3/4 inch) thick. Toss with {olive_oil}, {cumin}, {chili_powder}, {salt}, and {pepper}.
Wrap each sweet potato wedge with half a strip of {bacon}, securing with toothpicks if needed.
Arrange on prepared baking sheet and bake for 20-25 minutes, turning once, until bacon is crispy and sweet potatoes are tender.
For pickled onions, combine {white_vinegar}, {sugar}, and 1 tsp {salt} in a small bowl. Add {red_onion} slices and let pickle for 15 minutes.
For avocado crema, mash {avocado} with {sour_cream}, {lime_juice}, {garlic}, and half the {cilantro}. Season with {salt} and {pepper}.
Warm {mini_shells} according to package directions.
Remove toothpicks from bacon-wrapped sweet potatoes and cut each wedge into 2-3 bite-sized pieces.
To assemble, place a spoonful of avocado crema in each shell. Top with a piece of bacon-wrapped sweet potato.
Garnish with pickled onions, {cotija_cheese}, remaining {cilantro}, and {micro_greens}. Serve immediately.

Tips

Sweet Potato Prep: Choose sweet potatoes that are similar in size for even cooking. Cut wedges uniformly so bacon wraps evenly.

Bacon Selection: Thin-cut bacon works best as it crisps up quickly without overcooking the sweet potatoes. Regular bacon can be used but may need longer cooking.

Shell Options: Mini taco shells work best, but wonton cups, endive leaves, or even cucumber rounds can substitute for different textures.

Make-Ahead: Sweet potatoes can be wrapped and refrigerated for up to 24 hours before baking. Avocado crema is best made day-of to prevent browning.

Assembly Tips: Have all components ready before assembling as these are best served immediately while bacon is still crispy.

Serving Size: Plan on 2-3 pieces per person as appetizers. These are rich and filling despite being bite-sized.

Presentation: Arrange on a wooden board or slate for rustic presentation. Provide small spoons for easy eating if desired.