Chili Sweet Potato Tacos

Are you even surprised I’m sharing another taco recipe?

I could live off of tacos. Seriously. There are so many different types and they’re the perfect little package of everything fresh and yummy all wrapped up to be hand food. I think what’s really appealing to me is that you can make them as healthy or, er… unhealthy as you want. I mean let’s face it; beer battered fried fish and a bunch of sour cream in a flour tortilla isn’t really the best thing for ya.

BUT make it some sweet potatoes with cabbage and still sour cream but maybe a little less? Now that’s something I can get on board with.

The chili powder added to these do something special to the sweet potatoes that make them equally sweet and savory with a kick of heat. This recipe calls for 2 potatoes, but I’ll usually batch cook 4 or 5 and keep them to have not only for tacos but also just as a snack on their own or over rice. Actually when I pack up leftovers from this I’ll mix the potatoes and beans together and holy cow make that into a burrito with some Spanish rice? Come ON with that it’s so delicious.

Okay anyway… The point is the star of this recipe is the super easy to make sweet potatoes. Whether you eat them on your own, in a burrito or make these tacos to a T, you’ll be in love with them.

2 large sweet potatoes, peeled and cubed into bite size pieces
5 tbsp olive oil
3 tbsp brown sugar
2-3 tbsp chili powder
3 garlic cloves, minced

Chipotle Lime Crema::
1/2 cup sour cream
2 tbsp mayonnaise
1 tbsp adobo sauce from chipotle peppers
juice from 1 lime
salt & pepper

8-12 taco sized tortillas
15 oz black beans, rinsed and drained
purple cabbage
fresh cilantro
pre-made avocado salsa

8-12 servings
Prep Time: 10 minutes
Cook Time: 35 minutes

Preheat your oven to 400 degrees Fahrenheit.

In a small bowl, mix together the olive oil, brown sugar, chili powder, and garlic clove. Set aside.

Put the cubed sweet potatoes in the casserole dish, then pour the olive oil mixture over the sweet potatoes. Toss with tongs until all of the pieces are coated. Bake the potatoes in the oven for 30-40 minutes until fully cooked, taking out and stirring halfway through. When they are done, remove from the oven and let cool completely.

For the chipotle lime crema, mix together all of the ingredients and set aside.

Once completely cool, start assembling the tacos. On each tortilla, spread a little bit of the chipotle lime crema on the tortilla. Place a few cubes of potatoes, some black beans, purple cabbage, cilantro, pre-made avocado salsa, and a little more chipotle lime crema if desired.

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