Crispy Sweet Potato Tacos
A delicious and easy-to-make Mexican-inspired dish featuring crispy sweet potato hash.
Ingredients
- ●2 large Sweet Potatoespeeled and cut into 1-inch cubes
- ●1 cup Hash Brownscanned or homemade
- ●1/4 cup Olive Oilfor frying
- ●1 tsp Cuminground
- ●1 tsp Chili Powderground
- ●1/4 tsp Saltoptional
- ●1/4 tsp Crushed Red Pepper Flakesoptional
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large bowl, toss the sweet potatoes with 1/4 cup olive oil, cumin, chili powder, salt, and crushed red pepper flakes until evenly coated.
- 3
Spread the sweet potatoes on a baking sheet and roast for 20-25 minutes or until tender.
- 4
While the sweet potatoes are roasting, heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat.
- 5
Add the hash browns to the skillet and cook, stirring occasionally, until crispy and golden brown, about 5-7 minutes.
- 6
Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
- 7
Warm the hash browns in the skillet or in the microwave.
- 8
Assemble the tacos by placing a portion of the crispy sweet potato hash in a taco shell, topping with warmed hash browns, and serving immediately.