Sweet Potato Tacos with Smoked Almond Salsa
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
Ingredients
- 2 pounds sweet potatoes (peeled and cut into 3/4‑inch dice)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2–3 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves
- 10–12 (4‑inch) tortillas
- smoked almond salsa (see recipe)
- crumbled cotija cheese (to taste)
- thinly sliced scallions (to taste)
- lime wedges (optional)
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