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parent and kids roasted sweet potato taco plates

Roasted Sweet Potato Tacos

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 22
  • Total Time: 32 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican

Description

You can try serving this to your toddler with the components separated if they aren’t quite up to holding and eating a regular taco. Simply arrange the filling, the tortillas, and toppings on a plate and let them eat them however they like!


Ingredients

  • 14-ounce can chickpeas (rinsed and drained if canned)
  • 2 medium sweet potatoes, peeled and diced (about 4 cups diced)
  • 1 small onion, peeled and sliced into slivers
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 810 small corn or flour tortillas
  • Salsa, shredded cheese, shredded lettuce, sour cream, hot sauce (optional)

Instructions

  1. Preheat the oven to 375 degrees F and line a rimmed baking sheet with foil.
  2. Toss chickpeas, sweet potato, and onion with olive oil and salt on the pan and spread out evenly.
  3. Bake for 22-25 minutes or until the sweet potatoes and onion are soft.
  4. Serve warm with tortillas and other taco toppers as desired.

Notes

To warm tortillas: dampen two paper towels or a thin, clean kitchen towel completely with water. Squeeze to get the excess out. Wrap around a stack of tortillas (I usually do 8-10 at a time) and fold to cover as if you were wrapping a package. Heat in the microwave for about a minute, turning over halfway through. Wrap in a dry, clean kitchen towel to keep warm at the table.

If using canned beans, drain and rinse them in a colander to remove any excess salt and liquid.

You can make the filling up to 3 days ahead and warm to serve at meal time.

Serve the elements of the meal deconstructed for younger kids to make it easier to eat.

Serve with the taco toppings that your family likes best.

Add a simple side of warmed frozen corn or sliced fruit if desired.

Try butternut squash or carrot in place of the sweet potato if desired.

Use corn or gluten-free tortillas to make this recipe gluten-free.

Skip the cheese to make this recipe dairy-free.

You can also mash the filling or blend it in a food processor until it resembles refried beans and spread that onto tortillas for the kids. (It will stick to the tortillas and be easier to eat than a traditional taco.)

Store any leftovers in an airtight container in the fridge for 3 days. Warm to serve as tacos or serve over rice as a simple burrito bowl.

yummy family food
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