Sweet Potato Tacos Recipe, Avocado Sauce, Chili-Spiced

• Food: Sweet Potato Tacos

• Writer: Alice

• Content-Type: Food Blog

These straightforward sweet potato tacos with chili heat make a delectable vegetarian supper when topped with a creamy avocado lime salsa.

I wanted to re-share with you this old favorite sweet potato taco recipe. These sweet potato tacos are one of those dishes that I’ve been making for a while, but I keep going back to them because they make a satisfying and flavorful vegetarian midweek supper.

What’s not to love about a recipe with a minimal ingredient list and simple instructions? Additionally, I find that roasted sweet potatoes, especially when wrapped in warm tortillas like a huge hug, are such a comforting snack for the winter.

The recipe consists of two steps:

1. How to prepare the avocado yogurt sauce: Just combine Greek yogurt, avocado, garlic, lime juice, salt, and pepper in a blender. The recipe below offers a cashew cream substitute if you’re vegan. The yogurt could easily be replaced with vegan mayo. Add some cilantro to the sauce for a herbaceous flavor. If you prefer your food hot, you might want to taste-test by adding a piece of jalapeno. If you wanted to occasionally switch things up, this Creamy Chipotle Sauce would also be fantastic on these tacos.
2. Sweet potatoes are roasted in olive oil with salt, pepper, and chili powder.

I’m done now! Simply put the sweet potatoes, black beans, and sauce on the tacos. This time, I added some pickled onions to the top of mine. In the past, I’ve added more diced avocados on top of them.

Last but not least, I always, always, always sprinkle a lot of lime juice over my sweet potato tacos to give them extra zing!

AVOCADO SWEET POTATO TACOS

Easy to prepare vegan or gluten-free, these sweet potato tacos make a wonderful vegetarian midweek meal.

INGREDIENTS

• 1 medium sweet potato, cubed
•  Extra virgin olive oil for drizzling
• 1/2 teaspoon chili powder
• 4 to 6 tortillas, I like these white corn and wheat tortillas or homemade tortillas
• 1 cup black beans, cooked, drained, and rinsed
• Lime slices, for serving
• Sea salt and freshly ground black pepper

AVOCADO YOGURT SAUCE

• 1/2 cup whole milk Greek yogurt
• 1 small avocado
• 1/2 garlic clove
• Juice of 1 lime
• Sea salt & fresh black pepper

OPTIONAL TOPPINGS:

• 1 small avocado, diced
• 2 scallions, diced
• Crumbled feta or Cotija cheese
• Pickled onions
• Microgreens or fresh cilantro

INSTRUCTIONS

1. Bake at 400 degrees Fahrenheit and cover a sizable baking sheet with parchment paper.
2. Spread the sweet potatoes out on the baking sheet after tossing them with olive oil, chili powder, salt, and pepper. 20 minutes of roasting, or until golden brown.
3. How to prepare the avocado yogurt sauce: Combine the yogurt, avocado, garlic, lime juice, and a couple of liberal pinches of salt and pepper in a small food processor. till smooth, pulse. Adjust seasonings based on taste. Up until use, keep chilled.
4. Place a spoonful of the sauce on each taco, followed by the roasted sweet potatoes, black beans, and any other toppings. Add salt, pepper, and lime wedges for seasoning.

NOTES

*Yogurt can be replaced with cashew cream for vegans. until creamy, blend: 1/2 cup raw, unsalted cashews soaked in 1/2 cup water for at least one hour. (Also leave off the cheese)
**As an alternative, use GF corn tortillas.