Roast Sweet Potato Tacos

Yet another recipe screen-capped from Smitten Kitchen. I know, I know, I need to share other chefs and creators, and don't worry, that's absolutely going to happen. However the draw to Deb Perlman's recipes is pretty undeniable, as championed in this New Yorker piece, but also because they're often approachable, practical, and *most importantly* can be made in a tiny kitchen with an even tinier oven because we're both residents of New York City and have these tiny apartment woes to contend with. 

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In any case, I pretty much always have some sweet potatoes lying around. My go to method is to simply slice them in half inch rounds, toss with a little maple syrup, olive oil, salt and pepper, and whatever herbs I have lying around, and roast them on high heat on a sheet pan until they practically caramelize. While this never fails to satisfy, I was intrigued by this Mexican inspired iteration. So here it is, yet another bit of brilliance from Deb Perlman that will surely satisfy you and leave you with leftovers to look forward to. 

UPDATE: Smiten Kitchen has post the original recipe, refined in all its glory on her website. Check it out!

Sweet Potato Tacos

  • 3 to 4 Sweet Potatoes, peeled and cubed
  • 2 TB Olive Oil
  • 1 tsp Cumin
  • 1/2 tsp Paprika
  • 1/4 - 1/2 tsp Chili Power
  • 1 to 2 Cloves Garlic, minced
  • Salt and Pepper to taste

For Tacos

  • Flour tortillas, or your desired tortilla
  • 1 to 2 limes
  • Cilantro
  • 1 can of refried black beans
  • Cotija or sour cream
  • Avocado (optional)
  1. Heat oven to 400. Peel, cube, and toss your sweet potatoes with your spices and minced garlic. Spread on a sheet pan and put into the hot oven for 40 minutes, being sure to stir the potatoes at least once or twice while they're cooking to ensure even cooking. 
  2. Once your sweet potatoes are fully cooked, remove from oven and set aside
  3. To assemble taco: smear each tortilla with a base of refried black beans, top with a heaping serving of roast sweet potatoes. Garnish with lime juice, cilantro, avocado wedges, and cotija cheese or sour cream to your liking. Enjoy! 

P.S. here is a link to the slaw mentioned in the insta-story. It's at the bottom of this recipe for Cauliflower Quesadillas, which is another wonderful vegetarian Mexican option!