Sticky Sesame Sweet Potato Tacos

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  1 tsp
• button mushrooms
  4 oz
• cooking oil
  2 tbsp
• crispy fried onions
  1 oz
• flour tortillas
  4 unit
• hoisin sauce
  2 tbsp
• lime
  1 unit
• mayonnaise
  2 tbsp
• radishes
  2 unit
• salt
  1 tsp
• sesame seeds
  1 tbsp
• sour cream
  2 tbsp
• sriracha
  1 tbsp
• sugar
  ½ tsp
• sweet potato
  8 oz

🍳 Cookware

• medium bowl
• baking sheet
• small bowl
• small bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry produce. Dice sweet potato into ½-inch pieces. Trim and quarter button mushrooms . Core, deseed, and dice bell pepper into ½-inch pieces. Zest and quarter lime . Trim and very thinly slice radishes into rounds.

   sweet potato: 8 oz, button mushrooms: 4 oz, bell pepper: 1 unit, lime: 1 unit, radishes: 2 unit
2. 

   2

   In a medium bowl , toss sweet potato and mushrooms with half the hoisin sauce , a drizzle of cooking oil , salt , and black pepper . Spread out on one side of a baking sheet . Toss bell pepper on empty side with a drizzle of oil; season with salt and pepper. Roast on top rack ⏱️ 15 minutes .

   hoisin sauce: 2 tbsp, cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While veggies roast, in a small bowl , combine juice from half the lime, sugar , a splash of water, and a pinch of salt and pepper. Stir in sliced radishes. Cover with plastic wrap. Microwave ⏱️ 30 seconds . Remove wrap, stir, and set aside to pickle.

   sugar: ½ tsp
4. 

   4

   In a second small bowl , combine mayonnaise , sour cream , and as much sriracha as desired. Start with half, then taste and add more if preferred.

   mayonnaise: 2 tbsp, sour cream: 2 tbsp, sriracha: 1 tbsp
5. 

   5

   Once veggies have roasted, remove sheet from oven. Using a spatula, toss sweet potato and mushrooms with a pinch of lime zest, remaining hoisin sauce, and half the sesame seeds . Return to top rack until veggies are tender and glaze is tacky, ⏱️ 7 minutes more.

   sesame seeds: 1 tbsp
6. 

   6

   Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates; fill with roasted veggie mixture. Top with crispy fried onions , pickled radishes (draining first), and remaining sesame seeds. Drizzle with creamy sriracha sauce. Serve with remaining lime wedges on the side.

   flour tortillas: 4 unit, crispy fried onions: 1 oz