sweet potato tacos with avocado crema
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Meatless Dinner
Cuisine: Mexican
Serves: 4-6 ppl
Ingredients
  • sweet potato taco:
  • 2 sweet potatoes, scrubbed and cut into even sized cubes - feel free to keep the skins on the sweet potatoes to save time, fiber and nutrients
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • ¼ teaspoon fine sea or kosher salt
  • pinch of freshly ground pepper
  • 1 15-ounce can black beans
  • cotija, queso fresco or feta cheese
  • package of corn tortillas
  • avocado yogurt crema:
  • 1 medium ripe avocado
  • ½ cup plain Greek Yogurt
  • 1 small garlic clove
  • 2 tablespoons fresh lime juice (from 1 medium lime)
  • ¼ teaspoon coarse sea salt
Instructions
  1. Pre-heat the oven to 450 degrees and get out a rimmed baking sheet!
  2. You can peel the sweet potatoes, or keep the skin on and scrub and wash the potatoes. I prefer to keep the skin on, as it adds some dietary fiber! My kids don’t mind the skin at all either.
  3. Cut the sweet potatoes into even sized cubes.
  4. In a medium bowl, whisk together the 1 tablespoon olive oil, 1 teaspoon chili powder, ½ teaspoon salt and pinch of pepper.
  5. Toss the sweet potatoes with the olive oil and chili powder mixture, being sure to coat each sweet potato cube.
  6. Spread the sweet potatoes in a single layer on the baking sheet.
  7. Pop them in the oven and roast the potatoes, flipping once about halfway, until tender and golden brown, about 20 minutes.
  8. Remove the sweet potatoes from the oven and set aside.
  9. While the sweet potatoes are roasting, you can make the avocado crema. The crema only takes 5 minutes from start to finish! You can also make the crema ahead of time and refrigerate till needed.
  10. Halve and pit the avocado and scoop out the flesh using a spoon, into a food processor or blender.
  11. Add in the ½ cup Greek yogurt, garlic clove, 2 tablespoons fresh lime juice and the ¼ teaspoon coarse sea salt.
  12. Process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.Taste and adjust the seasonings.
  13. Cover and refrigerate if not using right away. This dip can last for up to 2 days.
  14. I always heat my corn tortillas, because they taste SO much better when you do.
  15. Set your burner to low and put the tortilla on top of the grate and cook for about 20 seconds per side, or until you get it browned to your liking. Use a pair of tongs to flip the tortilla.
  16. Don’t have a stove with burners? That’s ok. Just heat up a dry, heavy skillet over medium-high heat. Warm and slightly blister each tortilla, about 30 seconds per side.
  17. Now its time to assemble those tacos! You can assemble them anyway you want!
  18. We typically spread the corn tortilla with some of the avocado crema, then top that with the black beans, sweet potato and the cotija cheese.
  19. I sometimes add diced avocado and cilantro to the tacos. It really just depends on what I have lying around the house.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2015/05/sweet-potato-tacos-with-avocado-crema/