These are one our favorite quick week night dinners. It’s simple. It’s delicious.
1 large Sweet Potato or Yam, peeled and diced
oil to coat the above
1 avocado, peeled, pitted and diced
2 tablespoons sour cream or vegan alternative
1 tablespoon plain yogurt, dairy or vegan
1 heaping teaspoon chipotle puree*
1 teaspoon fresh lime juice
Place the oil coated, diced sweet potato in a roasting pan and roast at 375 till tender – 20-25 minutes.
In the mean time blend the sour cream, yogurt, chipotle puree and lime juice in a small bowl.
When the sweet potatoes are done, warm the corn tortillas. In each tortilla put a little of the sweet potato and avocado and drizzle the chipotle cream over the top.
Eat and Enjoy!
* Chipotle puree can be made by taking one can of chipotle chilies in adobo sauce and pureeing in a blender or food processor. Place in a jar and store in the refrigerator to have on hand for all things chipotle. It will keep for several months.