Roasted Sweet Potato Tacos with Salted Sour Cream (low FODMAP)

20 Minutes prep • 40 Minutes cook • Low FODMAP • Gluten-Free • Serves 4 • Ok to make-ahead: Steps 1 - 4

Smoky sweet potatoes, crispy taco shells, melty cheese, and salted sour cream all come together perfectly in these delicious tacos. They bake in the oven so you can prepare ahead and finish all at once so nobody is left stranded in the kitchen. Even without meat, these tacos are hearty and satisfying so don’t save them just for the vegetarians at the table. Make them for everyone. Including you!

Ingredients

2 tablespoons garlic-infused olive oil plus more for the tortillas

2 medium sweet potatoes, peeled and cubed

2 teaspoons chipotle or regular chili powder (or half of each)

2 teaspoons smoked paprika

1 1/2 teaspoons ground cumin

1 teaspoon Gourmend Garlic Scape Powder

1/4-1/2 teaspoon crushed red pepper, use to your taste

1/2 teaspoon dried oregano

1 teaspoon Smoke N Sanity Essence of Onion Salt

8 gluten-free corn tortillas

3/4 cups extra sharp cheddar, grated

3/4 cups extra sharp cheddar, grated

For Serving

1 cup fresh cilantro, chopped

1 jalapeño, seeded and chopped (optional)

Guacamole

1 Avocado (keep in mind 1/8 avocado is low FODMAP serving)

Juice of 1/2 lime

1 tablespoon garlic-infused olive oil

1/4 teaspoon cumin

1 teaspoon Smoke N Sanity Essence of Garlic Salt

1 teaspoon Gourmend Garlic Scape powder

Salted Sour Cream

1/2 cup lactose-free sour cream

2 tablespoons mayonnaise

2 teaspoons garlic-infused olive oil

Zest of 1 lime

1 teaspoon Kosher salt

Directions

(1) Prepare: Preheat the oven to 425 degrees F. Peel, chop, and place the sweet potatoes in a bowl and toss them with garlic-infused olive oil, chili powder, paprika, cumin, garlic scape powder, red pepper flakes, oregano, and Essence of Onion salt.

(2) Cook the potatoes: Arrange the seasoned potatoes in an even layer on a parchment-lined rimmed baking sheet and bake for 35 to 40 minutes, until the potatoes are tender and beginning to char on the edges. Remove from the oven and set aside.

(3) Make the salted sour cream: Combine all ingredients in a small bowl and stir until creamy. Taste and adjust seasoning if needed.

(4) Make the guacamole: Combine all ingredients in a small bowl and mash with a fork. Taste and adjust seasoning if needed.

Make-ahead note: At this point, you may set everything aside, let it cool, and refrigerate until you're ready to put it all together and serve.

(5) Cook the tacos: Lay the corn tortillas on a parchment-lined baking sheet and rub both sides of each tortilla with about 1/2 teaspoon of garlic-infused olive oil. Evenly divide the sweet potatoes among the tortillas and top with cheese. Bake 10 minutes, until the cheese has melted then fold each tortilla gently in half and cook for another 5 minutes.

(6) Plate and serve: Serve the tacos topped with salted sour cream, guacamole, cilantro, and chopped jalapeños (on the side).

Eat and enjoy every bite because you can!

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