Sweet Potato Tacos

Even the carnivores will love this one! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 379 kcal

Equipment

  • Oven
  • Baking Sheet
  • Food Processor (optional)
  • Kitchen Knife
  • Parchment Paper

Ingredients
  

  • 2 large sweet potato* cubed, peeling optional
  • 2 tbsp extra virgin olive oil
  • 1 tsp chili powder
  • 8 tortilla flour or corn
  • 1 can black beans drained
  • salt + pepper to taste

Avocado Yogurt Sauce

  • ½ cup Greek yogurt whole milk
  • 1 small avocado
  • ½ clove garlic* minced
  • juice of 1 lime
  • salt + pepper to taste

Instructions
 

  • Preheat oven to 400° F and line a large baking sheet with parchment paper. Toss the sweet potatoes with olive oil, chili powder, salt and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
  • If making the yogurt sauce: In a small food processor, combine the yogurt, avocado, garlic, lime juice, and a few generous pinches of salt and pepper. Pulse until smooth. Taste and adjust seasonings. Chill until ready to use.
  • Assemble the tacos with a scoop of the sauce, the roasted sweet potatoes, black beans, and desired toppings. Season with salt, pepper, and squeezes of lime.

Video

Notes

Adapted from Love & Lemons
Yield: 6 – 8 servings
Photography by Sierra Buchholz

Nutrition

Calories: 379kcalCarbohydrates: 57gProtein: 11gFat: 13gSaturated Fat: 2gCholesterol: 1mgSodium: 351mgPotassium: 784mgFiber: 10gSugar: 7gVitamin A: 16226IUVitamin C: 6mgCalcium: 110mgIron: 3mg
Keyword cheese, cilantro, fall, garlic, green onion, microgreens, onion, sweet potatoes, taco, winter