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Before diving into the cooking process, it's essential to understand the health benefits of the key ingredients in this taco recipe: sweet potatoes and corn.

Sweet Potato & Corn Tacos

Discover a refreshing twist on a classic dish with these Sweet Potato & Corn Tacos! Packed with nutritional benefits and bursting with flavor, this easy-to-make recipe caters to all dietary preferences, making it perfect for weeknight dinners or gatherings. Roasted sweet potatoes and sautéed corn combine for a delicious filling, complemented by colorful toppings. Elevate your taco game and delight your family and friends with this vibrant meal that’s as healthful as it is satisfying!
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes

1 can (15 oz) of corn, drained (or 1.5 cups fresh corn kernels)

1 red bell pepper, diced

1 small red onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

2 tablespoons extra virgin olive oil

Salt and black pepper, to taste

8 small corn tortillas

1 ripe avocado, sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional: Crumbled feta cheese or cotija cheese for serving

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C), ensuring it's hot enough for roasting the sweet potatoes perfectly.

    Roast the Sweet Potatoes: In a large mixing bowl, combine the diced sweet potatoes with olive oil, ground cumin, smoked paprika, chili powder, salt, and black pepper. Toss until all the pieces are evenly coated. Transfer the sweet potatoes to a baking sheet lined with parchment paper, spreading them out in a single layer. Roast in the preheated oven for 25-30 minutes or until they are fork-tender and start to caramelize, stirring halfway through to ensure even roasting.

      Sauté the Vegetables: While the sweet potatoes are roasting, place a skillet over medium heat. Add the diced red onion and bell pepper. Cook for about 5-7 minutes until they have softened and slightly caramelized. Stir in the minced garlic and corn, cooking for an additional 2-3 minutes until the corn is heated through and aromatic.

        Combine Ingredients: Once the sweet potatoes are done roasting, remove them from the oven and add them to the skillet with the sautéed onion, bell pepper, and corn mixture. Gently stir to combine everything well, adjusting the seasoning with salt and pepper to taste, if needed.

          Warm the Tortillas: In a separate skillet over medium heat, warm the corn tortillas for approximately 30 seconds on each side until they are pliable and fragrant. You can cover them with a kitchen towel to keep them warm.

            Assemble the Tacos: Take a warm tortilla and fill it with a generous scoop of the sweet potato and corn mix. Top with slices of avocado, a sprinkle of chopped cilantro, and if using, a bit of crumbled feta or cotija cheese for an extra burst of flavor.

              Serve: Squeeze fresh lime juice over each taco just before serving to enhance the flavors, and enjoy these delightful tacos while they’re warm!

                Prep Time, Total Time, Servings:

                  Prep Time: 20 minutes | Total Time: 30 minutes | Serves: 4