What's For Dinner: Sweet Potato Tacos

August, for me, always feels like the last comfortable exhale of summer. The days are still long and warm, but there’s a shift in the air, a certain knowing that autumn isn’t far off. It makes me want meals that are both comforting and straightforward. Nothing too fussy, just good, honest food. Lately, my thoughts have been turning to sweet potato tacos. It’s a meal that feels both wholesome and a little bit fun, which is a nice balance for this time of year. I think there’s something truly lovely about a meal that comes together without too much fuss, especially when the world outside feels like it’s bustling towards something new. These tacos are that kind of meal for me. They're hearty without being heavy, and the flavors are just so good together. It’s a simple pleasure, really, and sometimes those are the best kind.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 8-10 small corn or flour tortillas
• Optional toppings: Diced avocado, chopped red onion, fresh cilantro, lime wedges, a dollop of plain Greek yogurt or sour cream.

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4. While the sweet potatoes are roasting, warm your tortillas. You can do this by wrapping them in foil and placing them in the oven for a few minutes, or briefly heating them in a dry skillet over medium heat until pliable.
5. In a bowl, combine the rinsed black beans and thawed corn. You can warm this mixture gently in a small saucepan if you prefer.
6. To assemble your tacos, spoon the roasted sweet potatoes onto the warm tortillas. Add a generous spoonful of the black bean and corn mixture.
7. Top with whatever you like – I really enjoy avocado, a sprinkle of red onion, and fresh cilantro. A squeeze of lime juice always brightens everything up.
8. Serve immediately and enjoy the simple goodness.

As the days of August pass by, I find myself reflecting on how quickly seasons shift. It’s a good reminder to enjoy what’s right in front of us, the present moment, the simple blessings. I think God gives us these good things, like sweet potatoes and the warmth of a shared meal, to anchor us. There’s a quiet strength in these rhythms, in the way a familiar recipe can bring comfort when everything else feels in motion. This meal, for me, is a little moment of peace in the turning of the year. What simple, grounding meal has been a comfort to you lately, as the seasons begin their steady turning?

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Photo by David Clarke on Unsplash

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