Avocado Sweet Potato Tacos Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 large sweet potatoes (about 500g), peeled and diced into 1cm cubes</li><li class="ingredients-single-item">3 tbsp olive oil, divided</li><li class="ingredients-single-item">2 tsp ground cumin</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">1/2 tsp ground coriander</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (optional)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">8 corn tortillas (15cm diameter)</li><li class="ingredients-single-item">2 ripe avocados, sliced</li><li class="ingredients-single-item">1 small red onion, finely diced</li><li class="ingredients-single-item">1 lime, cut into wedges</li><li class="ingredients-single-item">60g fresh cilantro, chopped</li><li class="ingredients-single-item">100g crumbled feta cheese (or queso fresco)</li><li class="ingredients-single-item">For the lime crema:</li><li class="ingredients-single-item">120ml sour cream (or Greek yogurt)</li><li class="ingredients-single-item">Zest and juice of 1 lime</li><li class="ingredients-single-item">1 clove garlic, minced</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Taco holders or muffin tin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C. Line a large baking sheet with parchment paper. This ensures your sweet potatoes don't stick and helps them develop a nice caramelization.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, toss the diced sweet potatoes with 2 tablespoons olive oil, cumin, smoked paprika, coriander, cayenne (if using), and salt until evenly coated. Spread them in a single layer on the prepared baking sheet, ensuring they're not overcrowded. Overcrowding will cause the sweet potatoes to steam rather than roast, preventing that delicious caramelization.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Roast the sweet potatoes for 25-30 minutes, turning halfway through, until they're tender inside and caramelized on the outside. The edges should be slightly crispy and browned – this caramelization develops deep flavor compounds that make the tacos incredibly delicious.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the sweet potatoes are roasting, prepare the lime crema by combining the sour cream, lime zest, lime juice, minced garlic, salt, and pepper in a small bowl. Whisk until smooth and set aside. The acidity in the lime juice will slightly thicken the crema while it sits, creating the perfect drizzling consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When the sweet potatoes are about 10 minutes from being done, brush both sides of the corn tortillas lightly with the remaining tablespoon of olive oil. This thin layer of oil will help the tortillas crisp up nicely in the oven without making them greasy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>If you have taco holders, arrange the tortillas in them. Alternatively, carefully drape the tortillas over the rungs of your oven rack (with a baking sheet underneath to catch drips) or invert a muffin tin and place tortillas between the cups to create a taco shell shape.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake the tortillas for 5-7 minutes until they're crisp but still pliable enough to fold without breaking. Watch them carefully as they can go from perfectly crisp to burnt very quickly. The tortillas will continue to crisp up slightly as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To assemble the tacos, fill each shell with the roasted sweet potato mixture, then top with sliced avocado, diced red onion, crumbled feta cheese, and chopped cilantro. Finish with a drizzle of the lime crema and serve with lime wedges on the side for an extra punch of citrus brightness.</li></ol>