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In today's culinary landscape, the push toward healthier eating has led many home cooks to explore the vibrant world of plant-based dishes. One delightful creation that captures both flavor and nutrition is the Baked Sweet Potato Corn Fritter Tacos. These tacos are more than just a meal; they represent a harmonious blend of textures and tastes, making them an appealing option for casual family dinners or sophisticated gatherings alike. With their crispy exterior and soft, hearty filling, these fritters are not only satisfying but also packed with essential nutrients.

Baked Sweet Potato Corn Fritter Tacos

Discover the deliciously nutritious Baked Sweet Potato Corn Fritter Tacos, a fantastic addition to any meal. These tacos blend the natural sweetness of roasted sweet potatoes with the crunch of corn, all wrapped in warm tortillas. Packed with essential nutrients and bursting with flavor, they are perfect for family dinners or gatherings. Easy to make and customizable with your favorite toppings, these tacos offer a delightful and healthy dining experience. Enjoy this exciting plant-based dish that's sure to impress everyone at the table.

Ingredients
  

For the Sweet Potato Corn Fritters:

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 cup fresh or frozen corn kernels

1/2 cup all-purpose flour (or gluten-free flour)

1/2 cup cornmeal

1/4 cup green onions, finely chopped

1 large egg, lightly beaten

1 teaspoon baking powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Olive oil spray (for baking)

For the Tacos:

8 small corn tortillas

1 cup shredded ice-burg lettuce or mixed greens

1 ripe avocado, sliced

1/2 cup crumbled feta cheese (or a dairy-free alternative)

Sour cream or Greek yogurt (for serving)

Lime wedges (for serving)

Instructions
 

Prepare the Sweet Potatoes:

    Preheat your oven to 425°F (220°C). In a bowl, toss the diced sweet potatoes with a drizzle of olive oil, and season with salt and pepper. Spread the sweet potatoes on a baking sheet in a single layer. Roast for 20-25 minutes, or until they are tender and caramelized, stirring halfway through. Allow them to cool slightly after roasting.

      Make the Fritter Mixture:

        In a large mixing bowl, combine the roasted sweet potatoes, corn kernels, all-purpose flour, cornmeal, finely chopped green onions, the beaten egg, baking powder, ground cumin, smoked paprika, and season with salt and pepper. Mix thoroughly until all ingredients are well incorporated into a cohesive mixture.

          Shape and Bake the Fritters:

            Line a baking sheet with parchment paper for easy cleanup. Using a tablespoon or cookie scoop, take about 2 tablespoons of the fritter mixture and shape it into a small patty. Place each fritter on the lined baking sheet, leaving space between them. Once all fritters are formed, lightly spray the tops with olive oil spray. Bake in the preheated oven for 15-20 minutes, flipping them halfway through the cooking time, until they are golden brown and crispy on the outside.

              Warm the Tortillas:

                In a dry skillet over medium heat, warm each corn tortilla for approximately 30 seconds on each side, or until they are soft and pliable. You may keep them wrapped in a clean kitchen towel to retain warmth.

                  Assemble the Tacos:

                    On each warm tortilla, place a few of the baked sweet potato corn fritters. Top the fritters with a generous handful of shredded lettuce, several slices of avocado, and a sprinkle of crumbled feta cheese. Add a dollop of sour cream or Greek yogurt on top for an extra creamy touch.

                      Serve:

                        Garnish the tacos with lime wedges on the side for squeezing over the top just before eating. These tacos are best enjoyed fresh and warm. Dive in and enjoy the delightful explosion of flavors!

                          Prep Time: 15 min | Total Time: 50 min | Servings: 4 servings

                            Presentation Tips: Serve the tacos on a vibrant platter with colorful sides such as sliced radishes or pico de gallo to enhance the visual appeal.