Camote Asado
Sweet potato roasted until caramelized and almost candied — a nod to the whistling camote carts of Oaxaca — then tucked into charred tortillas with lime crema and toasted pepitas. Cinnamon and cumin bridge the sweet and the savory.
- Time
- 40 min
- Heat
- Yield
- 8 tacos
- Region
- Oaxaca
Ingredients
Sweet potatoes
Lime crema
To build
Method
Heat the oven to 425°F and line a sheet pan with parchment.
Toss the sweet potato cubes with oil, cumin, canela, and salt until evenly coated.
Roast in a single layer until the edges caramelize and the centers are completely tender, flipping once.
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Whisk the crema with lime zest, lime juice, and a pinch of salt while the camote roasts.
Char the tortillas over a flame or on a dry comal until spotted.
Fill each tortilla with roasted camote, drizzle with lime crema, and shower with queso fresco, pepitas, and cilantro.
Build the plate
