Step 1

Preheat oven to 200 degrees.

Step 2

Poke sweetpotato with a fork, and place on a baking sheet.

Step 3

Bake for 45 to 60 minutes, depending on size or until fork-tender.

Step 4

Remove from oven and allow to cool for 1 hour or overnight in the fridge.

Step 5

Slit the top of the sweetpotato with a small pairing knife and scoop out the inside of the sweetpotato with a giant spoon. About 1 ½ cups. Discard skin.

Step 6

Add sweetpotato, salt, black pepper, and honey to a large mixing bowl, then mash with a potato masher until all ingredients are combined, and mixture is slightly chunky.

Step 7

Mix in green onion and feta cheese. Set filling to the side.

Step 8

Heat vegetable oil in a large frying pan over a medium flame.

Step 9

Warm tortillas over an open flame on each side for 30 seconds or wrapped in a damp paper towel in the microwave for 30 seconds.

Step 10

Fill each corn tortilla with 2 tablespoons of sweetpotato filling, then fold in half and secure the edges with a toothpick to keep the filling inside while frying.

Step 11

Fry each taco in the hot oil on each side for 5 minutes or until taco shell is crisp on the outside.

Step 12

Remove from oil and allow to drain on a papertowel lined plate to remove excess oil from taco.

Step 13

Serve on a plate then top with a tablespoon of guacamole, a drizzle of chile de arbol salsa, a teaspoon of crushed chicharrones, and a little splash of crema con sal.

Step 14

Enjoy!