Eating more sweet potatoes has been a goal of mine for a while now and this savory take makes a great addition to these tacos. They come together surprisingly easy, since you can make the salsa and cilantro-lime sour cream while the sweet potatoes are roasting. If you would like to make these vegan, replace the sour cream with this Chimichurri - a tasty combo either way!
Sweet Potato Tacos
Adapted from Steal My Recipes
Makes 2 tacos with plenty of left over salsa to have for a dip
To prepare sweet potatoes:
Preheat oven to 375 degrees
Line a rimmed baking sheet with parchment paper
1 large sweet potato cut into 1/2" wedges
Toss sweet potatoes with 1/4 tsp chili powder, 1/4 tsp cumin, 1/2 tsp oregano and 1 T olive oil until evenly coated.
Place sweet potatoes on a single layer on prepared baking sheet. Bake in oven for 25- 30 minutes, flipping half way through
Black Bean Salsa:
- 15 oz can black beans, rinsed and drained
- 1 c corn, fresh or if frozen, thawed
- 4 green onions, chopped
- 1 T fresh lime juice
- 1/4 tsp salt
Combine all ingredients in bowl and set aside
Cilantro Lime Sour Cream:
- 1/4 c sour cream
- 1 T fresh cilantro finely chopped
- 1/2 tsp fresh lime juice
Combine above ingredients in small bowl and set aside
Assemble all the above in a 8" corn tortilla starting with the sweet potatoes and serve.