Sweet Potato Taco Recipe 🌮

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or silicone mat.

Chop washed and dried sweet potatoes into smaller cubes, leaving the skin on.

Season sweet potatoes with salt, black pepper, and 1 to 2 teaspoons mild chili powder.

Coat sweet potatoes in 1 tablespoon arrowroot or cornstarch and drizzle with 1 tablespoon olive oil, stirring until no starch is visible.

Bake sweet potatoes for 25 to 30 minutes, turning the pan and flipping the cubes halfway through.

In a large skillet over medium heat, add a dash of oil and 1 clove minced garlic, then add 1 cup corn kernels.

Season corn with salt and pepper, and char for about 8 minutes, stirring occasionally until browned and popping.

In a blender, combine half an avocado, 1/4 cup vegan sour cream, juice of 1 lime (about 2 tablespoons), a sprinkle of salt, and 2 to 3 tablespoons cold water to thin the crema, then blend until smooth.

Add 1.5 cups black beans and 1 deseeded and minced hot chili pepper to the charred corn, cooking for 3 minutes to heat through.

Stir in 1 teaspoon orange zest and a splash of orange juice, then remove from heat.

Warm up tortillas and dice the remaining half of the avocado.

Spread 1 to 2 tablespoons of the crema on warmed tortillas, topped with the spicy corn and beans, then add the crispy roasted sweet potato, garnishing with cubed avocado and cilantro.

Equipment Needed

Spice Level:

Dietary