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Spice-Roasted Sweet Potato Tacos
with cherry tomatoes and corn

Active: 25 min Total: 35 min
This dish will fill your kitchen with the aroma of Latin spices and everyone will be wondering, "When will dinner be ready?" Luckily, this doesn't take long to prepare!
Smarts: Juicy roasted tomatoes create an instant sauce!
Cuisines

Ingredients

Metric
Servings:
4
Spice-Roasted Sweet Potato Tacos:
  • Sweet potatoes - 1 lb , cubed
  • Cherry tomatoes - 8 oz
  • Corn kernels - 1 cup
  • Shallots - 1 , sliced
  • Tortillas - 8
  • Arugula - 4 oz
  • Sunflower seeds (opt) - 4 Tbsp
  • Limes - 1/2 , sliced into wedges
Latin-Spiced Vinaigrette:
  • Brown sugar - 1 Tbsp
  • Paprika - 1 tsp
  • Cumin - 1/2 tsp
  • Coriander - 1/2 tsp
  • Sherry vinegar - 2 Tbsp
  • Dijon mustard - 2 tsp
  • Cooking oil - 3 Tbsp

Nutrition Facts

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Prep

  1. Create Latin-spiced marinade / vinaigrette - Combine brown sugar, paprika, cumin, and coriander. Whisk in sherry vinegar, Dijon mustard, and cooking oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead and kept refrigerated)
  2. Sweet potatoes - Prep as directed. (Can be done up to 3 days ahead)
  3. Marinate taco ingredients - Divide marinade / vinaigrette in half. Toss sweet potatoes, tomatoes, and corn with one half.
  4. Shallots - Slice and add to sweet potato mixture. (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 400F degrees (or 204C).
  2. Spread sweet potato mixture out onto a foil or parchment-lined sheet pan. You might want to do it over two sheet pans if the ingredients feel too crowded. Roast for 12 to 14 minutes, until sweet potatoes are tender and tomatoes have exploded with juices.
  3. Warm tortillas according to package instructions.
  4. Toss arugula and sunflower seeds with the other half of the Latin-spiced vinaigrette.
  5. Slice limes into wedges.
  6. Let everyone plate their own tacos - arugula can be used to fill tacos and also eaten on the side. Enjoy with a squeeze of lime!

Nutrition Facts

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