2large garnet sweet potatoes, cut into 1/2 inch wedges
1tablespoon+ 1 teaspoon kosher salt, divided
1 1/2cupswinter ale (see note)
2tablespoonsextra virgin olive oil
1/2teaspoonfreshly ground black pepper
12corn tortillas, lightly browned over a gas flame or in a hot skillet
1cupfrozen corn kernels, thawed
1avocado, peeled and diced
1/2medium white onion, chopped
1/4cupchopped fresh cilantro leaves
Hot pepper sauce, for serving
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.
Top each tortilla with 2 or 3 sweet potato wedges and some of the corn, avocado, onions, cilantro, and hot sauce. Serve.
Recipe used with permission from Lush: A Season by Season Celebration of Craft Beer and Produce, by Jacquelyn Dodd.
If you would like the sweet potatoes to brown a bit more, put them under the broiler for about 5 minutes after baking them.
To char the corn, add it to the baking sheet with sweet potatoes, spray it lightly with olive oil and broil it until lightly charred.
I chose a brown ale with caramel notes for this recipe.