Sweet Potato and Corn Tacos


Sweet Potato and Corn Tacos


1 1/2 lbs sweet potatoes, diced into 1/2-inch cubes

4 Tbsp olive oil

1 tsp cumin

1 tsp paprika

1/4 tsp ground coriander

1/8 - 1/4 tsp cayenne pepper

Salt and freshly ground black pepper

1 small onion, diced

1 clove garlic, crushed

1 (14.5) oz can black beans,

1 cup sweet corn

3 Tbsp honey

3 Tbsp fresh lime juice

2 Tbsp chopped fresh cilantro

Flour tortillas

Purple cabbage, feta cheese, diced avocados and fresh salsa to garnish


Preheat oven to 220°c.

Line a baking tray with foil then place sweet potatoes on foil.

I’m a mixing bowl mix sweet potatoes with 3 tbsp olive oil, cumin, paprika, coriander, cayenne pepper and combine will. Place mixture onto the prepared baking tray and bake for 15 - 20 minutes.

In a frying pan heat 1 tbsp olive oil, once hot add onion and fry until golden brown, add the garlic as the onions begin to brown.

Reduce heat to low, add in drained black beans, corn, honey and lime juice. Heat until warmed through and finally add the roasted sweet potatoes mix. Serve over warm tortillas with desired toppings.

Products Used 

World of Flavours Mexican Ceramic Taco Holder

Master Class Non-Stick 24cm x 18cm Baking Tray

Natural Elements Medium Stoneware Serving Bowl

Kitchen Craft Beech Wood 30cm Spoon

Master Class Professional Induction Ready Non-Stick 26cm Frypan

Colourworks Blue Garlic Press with Soft Touch Handle