Preheat oven to 400 degrees Fahrenheit.

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

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

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

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.

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.

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

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

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.

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.

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

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

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.

Enjoy!