Sweet Potato Tacos

Tacos make their way onto many of my party menus. In keeping with the Fall season, roast squash or root vegetables to add a variety of flavor and texture.

This cheese board from Anthropology can be used for more than just cheese.

Sweet Potato Tacos

Yield: 6-8

Ingredients

  • 2 large sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 2 cups cooked black beans
  • 2 scallions, diced
  • 2 avocados, diced
  • 1 jalapeño, diced
  • salt and pepper to taste
  • 6-8 corn tortillas
  • ½ cup cotija cheese

Instructions

  1. Preheat oven to 400ºF.
  2. Toss sweet potatoes in olive oil, chili powder, salt and pepper.
  3. Spread into a single layer onto a baking sheet.
  4. Roast in the oven for 10-15 minutes until golden, and set aside to cool slightly.
  5. Add roasted sweet potatoes to a medium size bowl.
  6. Mix in beans, scallions, avocado, and jalapeño. Season with salt and pepper.
  7. Assemble the tacos and top with cotija cheese and avocado sauce.
http://www.christyvega.com/eat/sweet-potato-tacos/

Avocado Sauce

Yield: 1 cup

Ingredients

  • 1 avocado
  • ½ cup plain yogurt
  • 1 clove garlic
  • juice of 1 lime
  • salt and pepper to taste

Instructions

  1. In a food processor, add avocado, yogurt, garlic, and lime juice. Blend until smooth. Season with salt and pepper to taste.
http://www.christyvega.com/eat/sweet-potato-tacos/