ROASTED SWEET POTATO CHICKEN TACOS

On average, we eat these tacos about once a week, and I never get sick of them! They. Are. So. Good. I’m so glad I thought to try throwing sweet potatoes on my tacos, because their sweetness contrasts gorgeously with the zesty guac and tangy yogurt. Trust me, these rustic tacos are a welcome change to your standard Taco Tuesday. Even if they sound a little odd to you (or you’re not a huge sweet potato fan), TRY THESE! They’ve instantly converted everyone I’ve fed them to.

Roasted Sweet Potato Chicken Tacos
serves 4

For the Sweet Potatoes:
Ingredients

• 1 very large sweet potato, or 2 medium, peeled and diced into 1/2-in. cubes
• 1 large yellow onion, halved then sliced
• 1 c cilantro, roughly chopped
• the juice of 1 lime
• 2 medium cloves garlic, minced (you can also use about 1/2 tsp garlic powder in a pinch)
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• about 3-4 tbsp olive oil

Method

1. Preheat oven to 425º. Line large jelly roll pan (baking sheet with sides) with foil.
2. Toss all ingredients together in a large bowl, adding enough olive oil to generously coat (but not overwhelm) the potatoes.
3. Pour potatoes and onions onto pan, ensuring everything is making contact with the pan’s surface. Depending on the size of your potatoes, you may end up with a bit too much to fit on one pan, in which case you can divide the mixture between two pans.
4. Roast about 20 minutes, stirring halfway through, or until sweet potatoes are fork tender and lightly charred.

For the Chicken:
Ingredients

• about 1.5lbs boneless, skinless chicken breast or tenderloins
• 1 12-oz. jar mild salsa verde (I love this one)
• 1 tsp kosher salt
• 1/2-1 c water

Method

1. While sweet potatoes are roasting, place chicken in a large saucepan and cover with salsa verde. Stir everything around a little to ensure the chicken is evenly coated.
2. Add salt and just enough water to cover the chicken about 2/3 of the way. Stir a bit more to incorporate.
3. Bring to boil over medium-high heat. Once boiling, cover pot and reduce heat to low. Allow chicken to simmer about 10 minutes or until cooked through and can be easily shredded with a fork.
4. Remove chicken to a medium bowl and shred.

Assembly and Additional Ingredients

• Tortillas
• 1 can black beans
• Shredded mexican cheese
• Fresh guacamole (I omit the tomatoes, red onion, and jalapeño for these, because I like my guac smooth)
• Sour cream or fat-free plain greek yogurt

1. Heat your favorite tortillas (Trader Joe’s Truly Handmade Flour Tortillas are definitely my favorite, but I used corn tortillas in the tacos you see here, and they were also good) on a lightly buttered griddle or skillet over medium-low heat. Add some shredded mexican cheese, chicken, sweet potato/onion mix, and a scoop of black beans, and heat until cheese is melted.
2. Top tacos with fresh guacamole and sour cream (I personally prefer fat-free plain Greek yogurt over the sour cream, because it’s healthier, and I can’t taste a real difference! Try it!).
3. Enjoy!!