Sticky Sweet Potato Tacos

Serves: 4 

Ingredients	Qty	Prep
Tortillas	12 or more	as needed
Sweet potato	2 large/900g	cubed
Cornstarch	2 tbsp	as needed
Red pepper	2 large	julienne
Radishes	6 - 8	sliced thinly
Lime	1 - 2	as needed
Hoisin sauce	4 tbsp
Sesame seeds	2 tbsp
Cotija cheese	shredded	as needed
Hot sauce	to taste
Salt	1 tsp + more
Pepper	to taste
Sugar	1 tsp
Vinegar	1/4 cup
Sauce
Mayo	4 - 5 tbsp
Yogurt	4 - 5 tbsp
Sriracha	2 - 4 tbsp	as needed

Method:

• Preheat the oven to 425F. 
• Toss sweet potato with little cornstarch and spread on a baking sheet.
• Toss red pepper with oil, salt, and pepper and spread on another baking sheet
• Roast in the oven for 20 - 25 minutes. 
• Take out red peppers and set them aside. Mix sweet potato with hoisin sauce, little oil, sesame seeds, salt, and pepper. 
• Roast in the oven for another 5 - 7 minutes
• Mix sour cream, mayo, and sriracha to make the sauce
• Mix 1/4 cup water, vinegar, salt, and sugar in a bowl and add sliced radishes. Microwave for 45 seconds.
• Shred cotija cheese and mix with a little lemon zest
• Microwave tortillas until soft and warm. Fill with roasted veggies, pickled radishes, cotija cheese mix, and garnish with mayo and hot sauce.

Notes:

Can also use fermented vegetables instead of pickled radishes.