Crispy Chipotle Sweet Potato Tacos with Lime Crema
These tacos combine crispy sweet potatoes with a creamy lime crema for a delightful meal that everyone will love.
Ingredients
Main ingredients
- 2 medium Sweet Potatoes The star of the show! Their natural sweetness is a delightful contrast to the chipotle spices.
- 2 teaspoons Chipotle Powder Adds a smoky depth; use more or less depending on your spice tolerance.
- 2 tablespoons Olive Oil Helps achieve that irresistible crispiness when roasted.
- 8 small Tortillas Corn or flour – both will work!
- 1 tablespoon Lime Juice Freshly squeezed enhances all the flavors beautifully.
- ½ cup Crema or Sour Cream For that creamy finish.
- ¼ cup Cilantro, chopped A fresh garnish that brightens up each taco.
- 1 Avocado Slices Optional for a luxurious and creamy texture.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) as you prepare the filling.
- Peel and dice the sweet potatoes into bite-sized cubes. Toss them in a bowl with olive oil, chipotle powder, salt, and pepper.
Cooking
- Spread the seasoned sweet potatoes on a baking sheet in a single layer. Roast for about 20 minutes or until crispy and golden, flipping them halfway through.
- While the sweet potatoes roast, mix together the crema or sour cream with lime juice and a pinch of salt in a bowl.
- When the potatoes are nearly ready, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
Assembly
- Fill each tortilla with a generous scoop of crispy sweet potatoes, sprinkle with chopped cilantro, and drizzle with lime crema.
- Gather around the table and serve hot.
Notes
To keep this dairy-free, opt for a cashew or coconut cream. You can also swap out sweet potatoes for butternut squash for a different flavor twist. Store leftovers in an airtight container for up to 3 days.