Roasted Sweet Potato and Corn Tacos

Name: Roasted Sweet Potato and Corn Tacos
Total time: 35 min
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

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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