Topped with a smoked almond salsa, these buttery sweet potato tacos are inspired by Guerilla Tacos in Los Angeles and make a delicious vegetarian dinner.
The recipe for Smoked Almond Salsa can be found on this blog at https://www.sippitysup.com/recipe/smoked-almond-salsa/
- 2 pound sweet potatoes (peeled and cut into 3/4‑inch dice)
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2–3 tablespoon unsalted butter
- 2 teaspoon fresh thyme leaves
- 10–12 (4‑inch) tortillas
- smoked almond salsa (see recipe)
- crumbled cotija cheese (to taste)
- thinly sliced scallions (to taste)
- lime wedges (optional)
Preheat the oven to 425 degrees F.
In a large bowl toss sweet potatoes with olive oil, salt, and pepper. Arrange in a single layer on a parchment-lined baking sheet. Roast for 35 to 40 minutes, tossing halfway, or until the sweet potatoes are tender and caramelized on the edges. Set the large bowl aside to use again once the potatoes are roasted.
While the potatoes roast, cut the butter into 2 or 3 pieces and place it in the large bowl you set aside for the potatoes. Add the thyme leaves along with the potatoes hot from the oven. Toss the mixture together until well coated with melted butter.
Serve the sweet potatoes immediately on tortillas topped with smoked almond salsa, cotija cheese, a sprinkle of sliced scallions, and lime wedges on the side (if using).