Sweet Potato Tacos
Servings
4Serving size
3 tacosThis recipe can easily be multiplied or divided by 2. Leftovers are really good hot or cold – refrigerate the elements separately and put the tacos together right before serving.
Ingredients
| 1 pound Sweet potato (cut into 1/2 inch wedges) |
| 4 tsp. Olive oil (divided) |
| 1 tsp. Chili powder |
| 1/2 tsp.. Ground cumin |
| 1 tsp.. Smoked paprika |
| 1/8 tsp. Cayenne pepper |
| 3/8 tsp. Salt (divided) |
| 1 large ear Corn, sweet, yellow, raw (cut kernels from the cob) |
| 1 pepper Jalapeno pepper (minced) |
| 4 large Green onions (thinly sliced crosswise) |
| 1/2 Large Red bell peppers (diced) |
| 2 Tbsp Water |
| 4 Ounces Reduced fat monterey jack cheese (grated) |
| 12 tortilla, medium (approx 6 inch dia) Corn tortillas |
| 1/2 cup Reduced fat sour cream |
Instructions
Place the sweet potato, 1 tablespoon of the olive oil, chili powder, ground cumin, paprika, cayenne, 1/4 teaspoon salt, and pepper on a large cookie sheet.
Toss gently to blend the spices and make sure the potatoes are coated well.
Place in the oven and roast for 25 minutes.
While the potatoes are cooking, place the remaining 1 teaspoon olive oil in a large skillet over medium high heat.
Add the corn and jalapeno to the skillet.
Cook for 5 minutes, stirring frequently.
Add the green onions, red bell pepper, and 1/8 teaspoon salt.
Cook for 3 minutes and add 2 tablespoons water. Stir frequently.
Cook for another 3 minutes until the water has evaporated. Remove from heat.
Divide the grated cheese evenly between the tortillas.
When the potatoes are done, place them inside the corn tortillas on top of the cheese.
Top with the corn salsa and a dollop of sour cream.
Serve.
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Special Diet Information
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Lactose
This recipe is not safe for those who are lactose intolerant.
Recipe Notes
When I heard the words “sweet potato” and “tacos” together it just seemed like such a great fit – and it is.
The sweet potatoes are creamy and sweet, offset with the spicy seasonings and complemented by the spicy corn salsa. The cheese adds a bit of umami flavor and the sour cream cools this off just a bit. If you like your food less spicy, use 1/2 the jalapeno.