Sweet Potato Tacos

Sweet Potato Tacos

Based on Deb Perelman's recipe in Smitten Kitchen.

Ingredients

Makes

  • 2 pounds (about 4 medium) sweet potatoes
  • Olive oil
  • 1 heaped teaspoon kosher salt
  • 1 heaped teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 to 3 teaspoons chili powder, to taste (see Note)
  • Chipotle powder, cayenne, or shakes of hot sauce, to taste (see Note)
  • 1/2 teaspoon sweet smoked paprika
  • 12 small (6-inch) or 6 medium (8 to 9-inch) flour tortillas
  • 1 15-ounce can refried black beans
  • 1 lime, in wedges
  • Sliced avocado, pickled red onions, pickled jalapenos, chopped fresh cilantro, hot sauce, Lazy Taco Slaw, or your choice(s) thereof, to finish

Prep

  1. Peel 2 pounds sweet potatoes and cut into 1cm to 2cm cubes

Cooking

  1. Heat oven to 400 degrees F. Toss the sweet potatoes with 2 tablespoons of olive oil, then add 1 heaped tsp salt, 1 heaped tsp cumin, 1/2 tsp garlic powder, 1/2 teaspoon onion powder, 2 tsp chili powder, 1/2 tsp chipotle powder, and 1/2 teaspoon smoked paprika and toss to evenly coat.
  2. Add another 1 Tbsp of olive oil, then spread potatoes in an even layer on a baking sheet.
  3. Roast potatoes for 40 to 45 minutes, tossing once or twice for even color.
  4. To assemble:
  5. Run the flour tortillas 12 small or 6 medium over the open flame of a gas stove to give them a little char and complexity. Otherwise, wrap the stack of them in foil and let them warm in the oven while the potatoes roast for 5 minutes.
  6. Schmear some refried black beans on each tortilla.
  7. Add a big spoonful or two of roasted sweet potatoes.
  8. Squeeze a little lime juice over the potatoes and black beans (don’t skip this, please), and finish with toppings of your choice.