Eating more sweet potatoes has been a goal of mine for a while now and this savory take makes a great addition to these tacos. They come together surprisingly easy, since you can make the salsa and cilantro-lime sour cream while the sweet potatoes are roasting. If you would like to make these vegan, replace the sour cream with this Chimichurri - a tasty combo either way!

Sweet Potato Tacos

Adapted from Steal My Recipes

Makes 2 tacos with plenty of left over salsa to have for a dip

To prepare sweet potatoes:

Preheat oven to 375 degrees

Line a rimmed baking sheet with parchment paper

1 large sweet potato cut into 1/2" wedges

Toss sweet potatoes with 1/4 tsp chili powder, 1/4 tsp cumin, 1/2 tsp oregano and 1 T olive oil until evenly coated.

Place sweet potatoes on a single layer on prepared baking sheet. Bake in oven for 25- 30 minutes, flipping half way through

Black Bean Salsa:

15 oz can black beans, rinsed and drained
1 c corn, fresh or if frozen, thawed
4 green onions, chopped
1 T fresh lime juice
1/4 tsp salt

Combine all ingredients in bowl and set aside

Cilantro Lime Sour Cream:

1/4 c sour cream
1 T fresh cilantro finely chopped
1/2 tsp fresh lime juice

Combine above ingredients in small bowl and set aside

Assemble all the above in a 8" corn tortilla starting with the sweet potatoes and serve.