Maple Roasted Sweet Potato Tacos with Chipotle Lime Crema and Crunchy Pepita Slaw

Ingredients

• •2 large sweet potatoes, peeled and cut into 1-inch cubes
• •2 tablespoons olive oil
• •1 tablespoon maple syrup
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground cumin
• •Salt and pepper to taste
• •8 small corn tortillas
• •1/2 cup pumpkin seeds (pepitas)
• •2 cups shredded red cabbage
• •1/4 cup chopped fresh cilantro
• •1 tablespoon lime juice
• •1 teaspoon honey
• •1/2 cup plain Greek yogurt
• •1 chipotle pepper in adobo sauce, finely chopped
• •1 tablespoon lime juice (for crema)
• •1/2 teaspoon garlic powder

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large mixing bowl, toss the sweet potato cubes with olive oil, maple syrup, smoked paprika, cumin, salt, and pepper.

3. 3

   Spread the seasoned sweet potatoes evenly on a baking sheet lined with parchment paper and roast for 25-30 minutes, flipping halfway through, until tender and caramelized.

4. 4

   While the sweet potatoes are roasting, toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until golden brown and fragrant. Set aside.

5. 5

   Prepare the slaw by combining the shredded red cabbage, cilantro, lime juice, honey, and a pinch of salt in a mixing bowl. Toss to coat and set aside.

6. 6

   Make the chipotle lime crema by whisking together the Greek yogurt, chopped chipotle pepper, lime juice, and garlic powder in a small bowl. Adjust seasoning to taste.

7. 7

   Warm the corn tortillas in a dry skillet over medium heat or wrap in foil and heat in the oven for a few minutes until pliable.

8. 8

   Assemble the tacos by layering roasted sweet potatoes, slaw, and toasted pepitas onto each tortilla. Drizzle with chipotle lime crema.

9. 9

   Serve immediately and enjoy!