we eat a lot of sweet potatoes at my house. like a lot a lot. i love them because they are simple to prepare and can easily be added to so many dishes. i also love them because they are super duper healthy and my kids eat them like candy! sweet potatoes lend themselves super well to southwestern recipes, and this recipe is my latest favorite way to eat them. i make it a lot. like a lot a lot. like, i made this one night last week in california and then again a few days later when we got home. and i will likely make it again next week. plus, it is super fast, super easy, and super yummy; three things i love in a recipe! this recipe fed my family of four, with a bit leftover (more on that later!), but you can definitely adapt it to your needs. i fed a group of 12 in cali. also, i never ever measure my spices and such, but i will attempt to list approximate amounts.
here's what you'll need:
three medium-sized sweet potatoes, peeled and diced
half a small onion, diced
3-4 tablespoons olive oil (or any oil you like for roasting)
the juice of one lime
1 1/2 tablespoons cumin
1 teaspoon chili powder
1-2 teaspoons garlic powder
1/4 teaspoon smoked paprika
salt and pepper to taste
1 (15 oz) can of black beans
taco sized tortillas (i love corn tortillas but my kids hate corn tortillas, so we usually use flour)
toppings! (we usually use shredded cheese, avocado or gaucamole, pico de gallo, and sour cream, but use what you like! anything goes!)
what to do:
1. preheat your oven to 400 degrees.
2. peel and dice the sweet potatoes and onions and toss them with the oil, lime juice, and spices.
3. transfer to a baking sheet and bake for about 20-25 minutes, until potatoes are tender.
4. while the potatoes are cooking, heat up your black beans over medium heat (i usually add some cumin, chili powder, garlic powder, and a bit of salt. this is totally optional. the potatoes will already have a ton of flavor!)
5. i like to wrap my tortillas in foil and throw them in the oven for the last five or so minutes of the potato cooking process. also, totally optional, but i like a warm tortilla.
6. once everything is cooked and warmed, simply assemble your tacos! cheese, beans, potatoes, some pico, avocado, sour cream. viola! a simple and delicious dinner in minutes!
i must admit, my favorite part about this meal (and why i make enough to have leftovers), is that the filling is so good the next day with a fried egg on top. whenever we have these for dinner, i make that for lunch the next day. this is one of the very few times you will ever see me eating leftovers. it. is. so. good.
nom! nom! nom!
do you share my love of sweet potatoes? what is your favorite sweet potato recipe???
xoxo, nora bird