Recipe By: @halfbakedharvest

🍠 Fun Fact: Roasting the sweet potatoes before they hit the shells gives you tender centers, caramelized edges, and zero sad taco filling.

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Yield: 8 tacos / 4 servingsPrep Time: 20 minutesCook Time: 45 minutesTotal Time: 1 hour 5 minutes

For the Sweet Potatoes + Tacos
2 tbsp extra-virgin olive oil
2 medium sweet potatoes, cubed
2 tsp chipotle chili powder or regular chili powder
2 tsp smoked paprika
1 1/2 tsp ground cumin
1 tsp garlic powder
1/4-1/2 tsp crushed red pepper, to taste
1/2 tsp dried oregano
1 tsp kosher salt
1 poblano pepper, seeded and chopped
1 cup canned black beans, drained
8 hard taco shells
1 1/2 cups shredded Mexican-blend cheese

For the Toppings
1 cup fresh cilantro, chopped
1 jalapeño, seeded if desired and chopped
Mashed avocado, for serving

For the Salted Lime Crema
1/2 cup plain Greek yogurt or sour cream
3 tbsp mayonnaise
Zest of 1 lime
Sea salt, to taste

1️⃣ Heat Things Up
Preheat the oven to 425°F.

2️⃣ Roast The Filling
Add the sweet potatoes to a sheet pan. Toss with the olive oil, chili powder, smoked paprika, cumin, garlic powder, crushed red pepper, oregano, and kosher salt. Add the chopped poblano and toss again. Spread everything into an even layer. Roast for 35-40 minutes, until the sweet potatoes are tender and beginning to char around the edges. Stir in the drained black beans.

3️⃣ Shake Up The Crema
Combine the Greek yogurt or sour cream, mayonnaise, lime zest, and a pinch of sea salt in a jar or bowl. Shake or stir until smooth and creamy. Taste and adjust the salt.

4️⃣ Build The Crunch
Arrange the taco shells on a sheet pan or inside a 9-by-13-inch baking dish. Bake the empty shells for 5 minutes to warm and crisp them. Divide the sweet potato mixture among the shells, then top generously with shredded cheese. Return the tacos to the oven for about 10 minutes, until the cheese is melted and the shells are crisp.

5️⃣ Finish Loud
Mix the chopped cilantro and jalapeño together in a small bowl. Top each taco with salted lime crema, mashed avocado, and the spicy cilantro mixture. Serve immediately. Crunch responsibly.

Making your own crispy shells? Warm 8-12 corn tortillas in the microwave for 30-60 seconds, just until pliable.

Rub them lightly with olive oil, fill with cheese and sweet potatoes, fold, and bake for 5-8 minutes per side until crisp and melted.

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