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Tacos are a beloved staple in many households, renowned for their versatility and ability to accommodate a wide range of flavors and ingredients. However, if you’re looking to elevate your taco night and introduce your family to something new, consider trying our Baked Sweet Potato Corn Fritter Tacos. This innovative recipe offers a delightful twist on traditional tacos by merging the natural sweetness of roasted sweet potatoes with the satisfying crunch of corn fritters, all enveloped in warm corn tortillas. These tacos not only burst with flavor but are also packed with nutrients, making them an excellent choice for a wholesome family dinner or a casual gathering with friends.

Baked Sweet Potato Corn Fritter Tacos

Transform taco night with Baked Sweet Potato Corn Fritter Tacos, a delicious blend of flavors and textures. These tacos feature roasted sweet potatoes and crunchy corn fritters wrapped in warm corn tortillas, making for a nutritious and satisfying meal. This recipe offers step-by-step instructions and serving suggestions, ensuring a delightful dining experience for family and friends. Explore creative toppings and enjoy a balanced dish bursting with color and taste!
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Ingredients
  

For the Sweet Potato Corn Fritters:

2 medium sweet potatoes, peeled and diced

1 cup corn kernels (fresh or frozen)

1/2 cup all-purpose flour (or gluten-free flour)

1/2 cup cornmeal

1/4 cup green onions, finely chopped

1 large egg, beaten

1 teaspoon baking powder

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper, to taste

Olive oil spray (for baking)

For the Tacos:

8 small corn tortillas

1 cup shredded lettuce

1 avocado, sliced

1/2 cup crumbled feta cheese (or dairy-free option)

Sour cream or yogurt (for serving)

Lime wedges (for serving)

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes in a bit of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes or until tender and caramelized. Let cool slightly.

    Make the Corn Fritter Mixture: In a mixing bowl, combine the roasted sweet potatoes, corn kernels, flour, cornmeal, green onions, beaten egg, baking powder, cumin, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.

      Shape and Bake Fritters: Line a baking sheet with parchment paper. Scoop about 2 tablespoons of the fritter mixture and form it into a small patty. Repeat for the rest of the mixture, spacing the fritters evenly on the baking sheet. Lightly spray the tops with olive oil spray. Bake in the preheated oven for about 15-20 minutes, flipping halfway through, until golden brown and crispy.

        Warm the Tortillas: In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side, or until pliable.

          Assemble the Tacos: Place a few sweet potato corn fritters on each tortilla. Top with shredded lettuce, avocado slices, and crumbled feta cheese. Add a dollop of sour cream or yogurt if desired.

            Serve: Garnish with lime wedges on the side for squeezing over the tacos. Enjoy your delicious baked sweet potato corn fritter tacos fresh!

              Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings