Sweet Potato Tacos
Nine times out of ten, I am asked by friends and family to make these sweet potato tacos when offering to cook dinner. For those hesitant to try a vegetarian taco made of potatoes, it usually only takes one bite for full conversion to take place; a true yet unexpected crowd-pleaser. I make these year round, changing the toppings every time to suit my taste and the tastes of others, but always including my signature heavily-handed spice on the potatoes and roasting them at high heat until they begin to crisp. By no means greasy or heavy but by all means flavorful and healthful and filling, I simply never tire of these and enjoy making them often for myself and those I love.
Sweet Potato Tacos
2 lb sweet potatoes (about 2 large potatoes), peeled and cubed into approximately 1/2 inch cubes
1 red onion, sliced in thick wedges
1 1/2 cups black beans, rinsed and drained thoroughly
1/2 tablespoon chili powder
1/2 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon cinnamon
1/4 teaspoon paprika
Olive oil, approximately 1/4 cup
Salt and pepper, to taste
Toppings, all optional and to taste: crumbled cotija cheese or chèvre, cilantro, greens, avocado, squeeze of lime, sour cream, salsa (pictured here: cotija cheese, baby kale, cilantro)
Tortillas, flour or corn, broiled or warmed on the stovetop
Preheat the oven to 420 degrees. In a large mixing bowl, toss the cubed potatoes and sliced onion with a generous amount of olive oil (I generally use around 1/4 cup) along with the spices: chili powder, cumin, garlic powder, cinnamon, and paprika. Pour out on a baking sheet, making sure they’re spaced evenly and not overlapping. Top with plenty of salt and pepper and roast in the oven for 30 to 40 minutes, tossing halfway through to ensure even browning, until the potatoes are cooked through and beginning to crisp.
Warm the black beans in the oven, on the stovetop, or in the microwave. Assemble the tortillas with the beans, roasted sweet potatoes, and onions. Top with the toppings of your choice and serve.