Description

These vegetarian roasted sweet potato tacos are made with zesty sweet potatoes, red peppers, poblano peppers, shallots and your choice of toppings. See the notes above for possible ingredient variations.

Ingredients

Scale

1 pound sweet potatoes, diced into 1/2-inch cubes (also peeled, if desired)
2 shallots, peeled and sliced
1 red bell pepper
1 poblano pepper
1 tablespoon olive oil
2 teaspoons chile lime seasoning
fine sea salt and ground black pepper
12 small corn tortillas or flour tortillas
toppings: chopped fresh cilantro, lime wedges and/or chipotle lime crema (see below)

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Instructions

Make the roasted sweet potatoes. Heat the oven to 425°F and line a baking sheet with parchment paper. In a large mixing bowl, toss the sweet potatoes, peppers and shallots with the oil, taco seasoning, and a pinch of salt and black pepper until combined. Spread the vegetables out on the prepared baking sheet in an even layer. Bake for 25-35 minutes — flipping once halfway through, until the potatoes are tender and cooked through.
(Optional) Make the lime crema. Whisk the crema ingredients (see below) together until combined.
Assemble the tacos. Once everything is cooked and ready to go, fill each tortilla with a sweet potatoes, red and poblano peppers, shallots, and any of your desired toppings.
Serve. Serve immediately and enjoy!

Notes

Lime crema instructions: Whisk together 1 cup plain Greek yogurt, juice of 1 lime, 1 teaspoon of adobe sauce from can of chipotle chiles, 1/2 teaspoon garlic powder, and a pinch of salt.

Storage instructions: Any leftover ingredients can be refrigerated in food storage containers for up to 3 days.

Prep Time: 15
Cook Time: 25
Category: Main Course
Method: Roasting
Cuisine: Mexican