Sweet Potato and Black Bean Crunchy Tacos
I didn't grow up eating sweet potatoes and the only thing I could've told you to put them in was a pie. Now I have learned the error of my ways and make up for the time I missed out on this versatile tater. This recipe features ingredients from Clyde's Fresh Produce and Starlit Roots on the Augusta Locally Grown online farmers market.
2 tbsp olive oil
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp garlic powder
1 tsp sea salt
1 cup cooked black beans
8-10 crunchy taco shells
1 cup shredded cheese
scallions, for topping
For the crema:
1/2 cup sour cream
2 tbsp mayo (Duke's, obviously)
dash of lime juice
dash of sea salt
Preheat oven to 425 degrees.
Place diced sweet potatoes on a large baking sheet. Drizzle the olive oil and sprinkle the chili powder, paprika, cumin, garlic powder, and salt over the top. Give it a good shake or a stir to combine. Bake 30-40 minutes, until tender.
Make the crema while the taters bake: Combine crema ingredients in a small bowl and stir until creamy.
Remove baking sheet from oven once taters are cooked and stir in the cooked black beans.
Fill up your crunchy taco shells with sweet potatoes and black beans. Top with shredded cheese, cilantro, and scallions. You can bake these in the oven for another 5 minutes if you want.
You can drizzle crema on your taco or just dip it if you prefer. Enjoy!