Smoky and Spicy Sweet Potato Tacos

Ingredients:

  • 1 small sweet potato, peeled and cut into cubes (about 1 cup)

  • 2 tablespoons olive oil

  • 1 chipotle chili in adobo sauce, seeds removed

  • 2 tablespoons dark blackstrap molasses

  • 1 clove garlic, grated

  • ¼ teaspoon cumin

  • ¼ teaspoon salt

  • 2 tablespoons cilantro leaves

  • ¼ red onion, thinly sliced

  • ¼ cup plain Greek yogurt

  • juice of 1 lime

  • 2 blue corn tortillas

    Instructions:

  • Preheat the oven to 450°F. Toss the sweet potato cubes in olive oil and spread them out on a parchment-lined baking sheet. Roast for 25 minutes.

  • While the potatoes roast, combine the chipotle pepper, molasses, garlic, cumin, and olive oil in a blender and blitz until smooth. Once the sweet potatoes are out of the oven, toss them in the chipotle molasses sauce and roast for another 3 minutes, just until caramelized—watch them carefully to make sure the molasses doesn’t burn.

  • In a small dish, combine the lime juice and Greek yogurt.

  • To assemble, first warm the blue corn tortillas in a hot cast-iron pan. A minute or so on each side should do it. Then add the chipotle-molasses sweet potatoes and top with the red onion and a bit of the lime yogurt.