Get ready to transform your taco night with a mouthwatering twist that will have everyone at your table begging for seconds! These Sweet Potato Tacos with Smoked Yellow Pepper Sauce are not just a meal; they're a culinary adventure that combines the rich, earthy sweetness of roasted sweet potatoes with the smoky, vibrant kick of a unique pepper sauce. Perfect for vegetarians, flavor enthusiasts, and anyone looking to break free from boring dinner routines, this recipe promises to elevate your home cooking game with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup black beans, rinsed and drained
- 1 avocado, sliced
- Fresh cilantro for garnish
- 1 cup smoked yellow pepper sauce
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, toss diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Ensure the sweet potato pieces are evenly coated with the spice mixture.
- Spread the seasoned sweet potato cubes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning once halfway through cooking to ensure even caramelization and crispy edges.
- While sweet potatoes are roasting, warm the black beans in a small saucepan over medium heat. Season lightly with salt and pepper.
- Warm the corn tortillas individually in a dry skillet over medium heat for about 30 seconds on each side, or wrap in aluminum foil and heat in the oven for 5 minutes.
- Once sweet potatoes are golden and tender, remove from the oven and let cool for 2-3 minutes.
- Assemble tacos by placing roasted sweet potatoes in each tortilla, topped with warm black beans and sliced avocado.
- Drizzle generously with smoked yellow pepper sauce over each taco.
- Garnish with fresh cilantro leaves and serve immediately while ingredients are warm.
- Optional: Serve with lime wedges on the side for an extra burst of citrus flavor.
Tips
- Dice sweet potatoes uniformly to ensure even roasting and caramelization.
- Use parchment paper for easy cleanup and to prevent sticking.
- Don't overcrowd the baking sheet - give sweet potato cubes space to crisp up.
- Warm tortillas just before serving to maintain their soft, pliable texture.
- For extra flavor, try toasting whole spices before grinding for the seasoning mix.
- Make the smoked yellow pepper sauce ahead of time to let flavors meld.
- Adjust spice levels by adding more smoked paprika or a dash of cayenne.
- Use fresh, high-quality ingredients for the most vibrant taste.
- Let roasted sweet potatoes rest briefly to develop a crispy exterior.
- Serve immediately to enjoy the best texture and temperature of your tacos.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
