Brighten your dinner routine with these vibrant and delicious spicy sweet potato tacos, topped with a fresh cilantro-lime crema. This dish is perfect for anyone looking to add a flavorful vegetarian option to their meal plan. Let’s dive into this easy-to-follow recipe that combines the sweetness of roasted sweet potatoes with the zesty punch of homemade crema.
You’ll need:
Honey lime crema
- 1/4 cup sour cream
- 1 Tbsp minced fresh cilantro
- 1 tsp honey
- 1/2 medium lime juiced
- pinch of kosher salt, black pepper, and chili powder
Tacos
- 1 1/2 lbs. sweet potatoes peeled and diced into 1/2-inch cubes
- 4 Tbsp olive oil divided
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 small yellow onion minced
- 2 cloves garlic minced
- 15 oz can black beans drained and rinsed well
- 8 oz can whole kernel corn drained
- 3 Tbsp honey
- 3 Tbsp fresh lime juice
- 2 Tbsp minced fresh cilantro
Toppings
- soft flour or corn tortillas
- shredded purple cabbage
- diced avocado
- minced fresh cilantro
- sliced green onions
- any other desired toppings
To make:
Preheat oven to 425°F, and line a large baking sheet with aluminum foil. Set aside.
Make crema
- Add all the crema ingredients (sour cream, cilantro, honey, lime juice, salt, pepper, and chili powder) to a food processor. Pulse a few times until well combined, transfer to an airtight container, and refrigerate until tacos are ready to serve.
Roast sweet potatoes
- Add diced sweet potatoes to a mixing bowl. Pour in 2 1/2 Tbsp olive oil and stir to combine. Add paprika, cumin, chili powder, salt, coriander, black pepper, and cayenne, and stir well to combine.
- Transfer sweet potatoes to prepared baking sheet, and bake for 22-25 minutes, stirring halfway through, until fork tender and caramelized.
Make filling
- While the potatoes are roasting, heat a large skillet over medium-high heat. Once hot, add 1 1/2 tbsp olive oil and minced onion. Cook, stirring often, for about 5 minutes.
- Add garlic and cook, stirring often, for about 30 seconds.
- Reduced heat to med-low, and stir in black beans and corn.
- Once the sweet potatoes have roasted, add them to the skillet with the black beans and corn, then stir in honey, lime juice, and cilantro.
Serve
- Serve in charred flour tortillas, drizzled with crema, and topped with whichever toppings you’d like.
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