Sweet potatoes have more in common with morning glories than they do with potatoes. They have even less in common with the yam, even though the names are often used interchangeably. Chances are, when you see vegetables labeled as ‘yams’ they are really sweet potatoes. To make it even more confusing, the potato got its name from the Taíno word for sweet potato – batatas. The Taíno were a people native to the Caribbean, relatively near the sweet potato’s center of origin in South America.
Roasted jalapeños, otherwise known as chipotle peppers, are used here to complement the sweetness of the sweet potato and the earthiness of black beans. Adjust the amount of chipotle according to your heat level preference.
Roasted Sweet Potatoes
2 sweet potatoes
1 Tbsp oil
1/4 tsp salt
1/4-1/2 tsp chipotle powder
2 cloves of garlic, minced
Preheat oven to 450°F. Wash, peel, and cut the potatoes into 1 inch pieces. Place in a large bowl with the oil, salt, chipotle, and garlic. Stir to coat well. Then, turn the mixture out onto a parchment-lined baking sheet and place on the middle rack of the oven. Roast for approximately 40 minutes, stirring halfway through.
roasted sweet potatoes
If you have a gas stovetop, heat the tortillas directly over the flame. Use tongs, and take care not to start a fire! If you have an electric stovetop, heat the tortillas in a cast iron skillet over medium-high heat. You want them to get a little black. Fill the warm tortillas with sweet potatoes, black beans, lettuce, and sour cream. Roll up.
If you have leftovers, reheat the sweet potatoes in a toaster oven or conventional oven. They lose their crispness when warmed in the microwave.