Beer marinated roasted sweet potatoes, charred corn, creamy avocado, crisp onions, and fresh cilantro, wrapped in a soft corn tortilla, make these vegetarian sweet potato tacos a taste sensation!
12corn tortillas, lightly browned over a gas flame or in a hot skillet
1cupfrozen corn kernels, thawed(see note)
1avocado, peeled and diced
½ medium white onion, chopped
¼ cupchopped fresh cilantro leaves
Hot pepper sauce, for serving
Instructions
Put the sweet potato wedges in a large, shallow bowl. Sprinkle 1 tablespoon of the salt over them and add the beer. Add enough water to fully submerge the potato wedges. Cover the bowl and refrigerate for at least 3 hours and up to 12 hours.
Position a rack in the top third of the oven. Place a rimmed baking sheet on the rack. Preheat oven to 425ºF.
Drain the potatoes and rinse well. Pat them dry with paper towels, removing as much moisture as possible to help them crisp. Transfer them to a large bowl. Add the olive oil, onion powder, garlic powder, pepper, and remaining 1 teaspoon of salt and toss to coat.
Transfer the potatoes to the preheated baking sheet and spread them out in a single layer. Bake for 15 minutes. Flip the potatoes over and bake for an additional 10 minutes or until the undersides are golden brown. Remove the potatoes from the oven and transfer to paper towels to drain.
Optional: If you would like the sweet potatoes to brown a bit more, put them under the broiler for about 5 minutes after roasting them. You can also add the corn to the pan at this point (see note).
Top each tortilla with 2 or 3 sweet potato wedges and a spoonful of the corn, avocado, onions, cilantro, and hot sauce. Serve.
Notes
I chose a brown ale with caramel notes for this recipe.
To char the corn, add it to the baking sheet with roasted sweet potatoes, spray it lightly with olive oil and broil it until lightly charred.
Make Ahead: Sweet potatoes can be marinated up to 24 hours in advance.
Recipe used with permission from Lush: A Season by Season Celebration of Craft Beer and Produce, by Jacquelyn Dodd.