If you're searching for a new taco recipe this autumn look no further than these Sweet Potato Tacos. The finely diced sweet potatoes and onions are tossed in my go to taco seasoning then baked before filling toasted wholemeal tortillas. We topped them with two different salsas, corn or mango let me know which you prefer!

INGREDIENTS

Taco Filling

8 Small Wholemeal Tortillas

2 Sweet Potatoes

2 Red Onions

1 Teaspoon Paprika

1 Teaspoon Cumin

1 Teaspoon Cayenne Pepper

1 Teaspoon Garlic Salt

1 Teaspoon Onion Salt

Corn Salsa

1 Jalapeño

1 Corn on the Cob

5 Baby Plum Tomatoes

1/2 a Red Onion

Lime Juice

Mango Salsa

1/2 a Mango

1 Jalapeño

1/3 of a Cucumber

1/2 a Red Onion

Lime Juice

METHOD

Preheat your oven to 180°C.

Peel and finely dice the sweet potatoes and onions. Place on a baking tray with a slosh of oil, the paprika, cayenne pepper, cumin, garlic salt and onion salt.

Toss everything together and place in the oven for approximately 20 minutes, tossing everything halfway.

While the filling is cooking its time to make the salsas. To start with the corn salsa put a pan of water on to boil, add in the corn and leave cook for 5 minutes. Take the corn out and char the corn on a griddle or in a hot frying pan. Set aside for a few minutes to cool.

Meanwhile slice and deseed the chilli and tomatoes.

Finely dice the chilli, tomatoes and half a red onion. Place into a small bowl.

Slice the corn off the cob and add it to the bowl, mix together with some oil and lime juice.

To make the mango salsa start by deseeding the chilli. Finely dice the chilli, half a mango, a third of a cucumber and half a red onion. Place in small bowl with some oil and lime juice, toss it all together.

Take the sweet potato filling out of the oven.

On a hot griddle or a small frying pan, toast the tortillas for a few seconds each side. Add some sweet potato filling to the centre of each tortilla. Layer over a couple teaspoons of salsa and enjoy!