Sweet Potato Tacos


3 tablespoons olive oil
3 garlic cloves, minced
1 1/2 tsps cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1 pound diced sweet potatoes (4 med size)
4 poblano chiles, seeded and diced
3 ears of corn, removed from cob
1 large onion, chopped
1/4 cup minced fresh cilantro
12 (6-inch) corn tortillas, warmed
1 recipe Mexican Crema (recipe follows)
1/2 cup queso fresco, crumbled (Feta cheese crumbles are a good substitute)
1 recipe Quick Pickled Shallot and Radishes (recipe follows)

Preheat oven to 450 degrees. Whisk oil, garlic, cumin, coriander, oregano, salt, and pepper together in a large bowl.  Add potatoes, poblanos, corn and onion to bowl and toss to coat.  Spread vegetable mixture over baking sheet(s) and bake until golden brown, about 30 minutes. Stir vegetables and rotate baking sheet about halfway through baking for a more even baking. Put veggie mixture in a large bowl and mix in fresh cilantro when finished baking. Add 1 to 2 tablespoons of potato mixture to corn tortilla and top with Mexican Crema and Pickled Radishes.  A good use of leftover potato mixture is to use it as a topping for baked nachos!  Recipe courtesy of America’s Test Kitchen magazine, Everyday Vegetarian

Mexican Crema
1/4 cup heavy cream
3 tbsp sour cream
1/4 finely grated lime zest plus 1 tsp lime juice
1 tsp finely minced cilantro
1/2 tsp olive oil
Combine all ingredients in a bowl and allow to chill

Quick Pickled Radishes and Shallot
5 radishes sliced thin or chopped
1 shallot chopped
2 Limes, juiced
Mix all ingredients in a bowl and allow to sit while you are preparing the rest of the dish