Sweet Potatoes & Kale Tacos - Jodi (Pioneer Woman)

Veggie Tacos

4 sweet potatoes, peeled and cut into 1 inch cubes

1 bunch curly kale, stems removed, leaves torn into large pieces

1/2 red onion, thinly sliced

1/4 cup olive oil

4 Tbsp butter melted

2 tsp chili powder

1/2 tsp ground cumin

1 1/2 tsp kosher salt

12 small corn or flour tortillas

Chipotle Cream

1 cup sour cream

2 Tbsp adobo sauce from a can of chipotle peppers

Juice of 1/2 lime

1 tsp honey

Kosher salt and black pepper

For Serving

8 ounces Cotija Cheese or queso fresco crumbled, 1 cup cilantro leaves, lime wedges

Preheat Oven to 450

Prepare the veggies: In a bowl, combine the sweet potatoes, kale and onion. Add the olive oil, melted butter, chili powder, cumin and salt. Toss to coat the veggies. Spread the mixture out on a sheet pan. Roast the veggies, shaking the pan halfway through until the sweet potatoes are tender and golden and the kale is slightly crisp, about 25 minutes. Set aside covered with foil to keep warm.

Reduce the oven temp to 325. Wrap the stack of tortillas in foil and place them in the oven

Make the Chipotle Cream: In a small food processor or blender, combine the sour cream, adobo sauce, lime juice, honey, and a dash of salt, dash of pepper. Process until smooth. Transfer to a bowl for serving. 

Place the veggies in a bowl for serving, then remove tortillas from oven. To serve, pile some of the veggies in the middle of a tortilla, add a spoonful of chipotle cream and some Cotija Crumbles. Top with the cilantro leaves and serve with lime wedges.