Roasted Sweet Potato Tacos
Yield: About 8 tacos
Prep Time: 10 minutes
Total Time: 35 minutes
2 large sweet potatoes diced into cubes
1 large poblano pepper sliced
2-3 tbsp. olive oil
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. coriander powder
1/2 tsp. sea salt
1/4 tsp. pepper
Optional Easy Guacamole:
3 ripe avocados
1/4 cup red onion
1/2 a lime juiced
1/2 cup cilantro chopped
1/2 cup cherry tomatoes quartered
1 clove garlic minced or 1/2 tsp. garlic powder
salt to taste
Heat oven to 425 degrees and line a sheet tray with parchment paper.
Wash sweet potatoes very well and dice into small bite size cubes.
Slice poblano pepper into long strips.
Place sweet potatoes and poblano onto a large sheet pan and toss in olive oil.
Season with garlic powder, onion powder and coriander. Toss again.
Place into the oven to roast, bake until tender and golden brown about 25 minutes, tossing half way through.
While sweet potatoes are roasting make guacamole if you choose to.
In a medium sized bowl place the scooped avocado pulp and mash.
Add lime juice, cilantro, garlic, tomato, onion and incorporate together.
Season with salt to taste.
Warm corn tortillas on stove top in a small skillet. Heat about 30 seconds each side.
Assemble tacos: corn tortillas, top with roasted sweet potato/poblano mix, guac, spinach or lettuce and your favorite salsa!
*These also taste great topped with sliced or smashed avocado instead of guacamole.
*If you do not have the poblano pepper you can leave that out and the dish will still be tasty.