Honey Lime Sweet Potato and Black Bean Tacos
1½ lbs sweet potatoes, peeled and diced into ½-inch cubes
4 Tbsp olive oil, divided
1 tsp cumin
1 tsp paprika
½ tsp chili powder
¼ tsp ground coriander
⅛ - ¼ tsp cayenne pepper
Salt and pepper
1 small yellow or white onion, finely diced
2 cloves garlic, minced
1 (14.5) oz can black beans, thoroughly rinsed and drained
1 cup frozen corn, thawed and drained
3 Tbsp honey
3 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro leaves
Shredded romaine lettuce
Shredded purple cabbage
Honey Lime and Cilantro Cream Sauce:
¼ cup sour cream
small handful of fresh cilantro
½ tsp honey
Juice of ½ a lime
Satl, pepper and chili powder, to taste
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil, set aside. Peel and dice sweet potatoes and place in large bowl. Add 3 tablespoons of olive oil and add in paprika, cumin, chili powder, coriander, cayenne and salt and pepper. Toss to coat evenly, then pour onto prepared baking sheet.
Bake for 20-25 minutes, or until tender and slightly caramelized, stirring once halfway through baking.
While the potatoes are roasting, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Add onion and saute about 5 - 6 minutes, adding in garlic during last minute of cooking. Reduce heat a bit, to medium-low, add in drained and rinsed black beans, and corn, and heat until warmed through.
Add in roasted sweet potatoes, drizzle with honey and lime juice and cilantro. Stir to combine well. Serve over warm tortillas with desired toppings.
Combine sour cream, cilantro, lime juice, honey, salt, pepper, and chili powder in a food processor and pulse until smooth. Serve drizzled over the tacos.