Last week, I saw sweet potatoes in the grocery store and realized that what I always thought were sweet potatoes are actually yams. So all the times I made sweet potato fries, I was actually making yam fries. What the hell is the difference anyway? In any case, these real sweet potato tacos (not yam tacos) are easy and delightful. We have a new staple in our house.
2 sweet potatoes, peeled and cubed
1 tablespoon extra virgin olive oil
3 tablespoons chopped cilantro
2 limes, juiced
1 small onion, finely diced
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
Salt and pepper
Preheat oven to 400 degrees. Put cubed sweet potatoes on a baking sheet. Drizzle with olive oil, salt, pepper and toss to coat. Bake for 30-40 minutes. Toss around to avoid burning. Let cool for a few minutes. Heat olive oil in a saucepan. Add onions and cook until softened. Add cumin, black beans and lime juice. Let cook for about 5 minutes. Fill up tortilla with potatoes, bean mixture, fresh salsa and cilantro. Eat.