Jeanine Donofrio’s “When Radish-Rich” Sweet Potato Tacos with Apple-Radish Slaw

Servings: 4

Author:

Main Course

Summer Autumn

sweet potato Radish

Instructions

1 Heat the oven to 400° and line a large baking sheet with parchment paper.
2 Toss the sweet potatoes with the olive oil, chili powder and salt and pepper,
then roast in the oven until golden brown—about 25 minutes.
3 While the sweet potatoes roast, combine the radishes, scallions, apple, lime
juice, olive oil, cilantro and salt and pepper in a bowl. Toss to coat, then
chill for 30 minutes.
4 After chilling, season the slaw with additional salt and pepper, if needed.
5 Assemble each taco with sweet potatoes, slaw and diced avocado. Serve with lime
wedges.