Honey-Lime Sweet Potato Tacos

These tacos are so simple and so delicious.  Plus, the aromas that will fill your kitchen truly can't get better than this.  My daughter even rushed into the kitchen and said, "mmm, it smells good mom."

These tacos are most definitely a winner in my book.

(And my husband, who's not a lover of sweet potatoes, even thinks these are amazing)!

INGREDIENTS:

- 4 cups peeled and diced sweet potatoes (about 2 medium potatoes)

- 4 tablespoons extra virgin olive oil, divided

- 1 teaspoon cumin

- 1 teaspoon paprika

- 1/4 teaspoon ground coriander

- 1/8 teaspoon cayenne pepper

- sea salt and freshly ground black pepper, to taste

- 1 small yellow onion, finely diced

- 1 clove garlic, minced

- 1 (15) oz BPA-free canned black beans, rinsed and drained

- 1 cup frozen organic corn, thawed

- 3 tablespoons raw honey

- 3 tablespoons fresh lime juice

- 2 tablespoons chopped fresh cilantro

- organic corn tortillas, or gluten-free tortillas (such as these, these or these)

Optional toppings: purple cabbage, feta cheese, fresh squeezed lime, avocados, salsa, or hot sauce

(I like mine with just purple cabbage, and a good helping of feta cheese and a fresh squeeze of lime).

DIRECTIONS:

1. Preheat oven to 425 degrees.  Line a baking sheet with parchment paper and place diced sweet potatoes on top.  Drizzle with 3 tablespoons olive oil.

2. Put cumin, paprika, coriander and cayenne pepper into a small bowl and stir to combine.  Sprinkle the sweet potatoes with the spices, and toss to evenly coat.  Sprinkle with salt and pepper.

3. Bake in a preheated oven for 15-20 minutes, or until tender (tossing once halfway through baking).  Remove from oven and set aside.

4. Meanwhile, in a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat.  Add onion and saute until golden brown (about 5-6 minutes).  Add garlic during the last 30 seconds of sauteing.

5.  Reduce heat to medium low and add in the black beans, corn, honey and lime juice.  Heat until warmed through.

6. Add in the sweet potatoes and cilantro, and gently stir to combine.  Serve over your favorite gluten-free tortillas with desired toppings, and enjoy!

Approximately 4-5 servings

(Adapted recipe from here)