Gochujang-Glazed Sweet Potato Breakfast Tacos with Avocado Crema

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 3 tablespoons gochujang
• 8 small corn tortillas

• 1 large avocado, peeled and pitted
• 1 cup Greek yogurt
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon salt

• 1 cup cilantro, chopped
• 1 cup red onion, finely diced

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large bowl, toss the cubed sweet potatoes with olive oil and gochujang until well coated.
3. 03
   Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and caramelized. Stir halfway through cooking.
4. 04
   While the sweet potatoes are roasting, prepare the avocado crema. In a blender, combine the avocado, Greek yogurt, lime juice, and salt. Blend until smooth and creamy.
5. 05
   Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable.
6. 06
   Assemble the tacos by placing a generous spoonful of roasted sweet potatoes on each tortilla. Drizzle with avocado crema and sprinkle with cilantro and diced red onion.