Roasted Sweet Potato and Corn Tacos - Kosher.com

Ingredients

• 1 and 1/4 pounds (560 grams) sweet potatoes, cut into 1/2-inch (1-centimeter) dice
• 2 large poblano peppers, seeded and cut crosswise into 1/2-inch-thick (1-centimeter) strips
• 1 cup (145 grams) fresh corn kernels
• 3 tablespoons Tuscanini Extra-Virgin Olive Oil, plus more for frying
• 3 tablespoons hot honey (mild or hot)
• 3/4 teaspoon Manischewitz Kosher Salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 to 1/4 teaspoon chipotle powder
• 8 corn tortillas
• Gefen Canola or grapeseed oil, for frying
• 1 avocado, sliced
• fresh cilantro, for serving
• hot sauce, for serving