Sweet Potato Tacos with Black Beans

Preparation

1. Preheat the oven to 200 °C (conventional) and line a baking tray with baking paper.
2. Toss the sweet potato cubes with olive oil, chilli powder, salt and pepper, spread them in a single layer on the tray and roast for about 20 minutes, until tender and golden brown at the edges.
3. For the sauce, blend the yoghurt, avocado, garlic, lime juice, salt and pepper until smooth in a blender or with a hand blender, taste and chill until serving.
4. Drain and rinse the beans. Dice the second avocado and slice the spring onions into rings.
5. Warm the tortillas in a dry frying pan over a low heat.
6. Fill each tortilla with a spoonful of sauce, sweet potatoes, beans, avocado, spring onions, feta and coriander, and serve with lime wedges for squeezing over.

Drink with it

• Pale lager · excellent match

  Mexican lager, ice cold, with a lime wedge

  Carbonation and a slim malt body cut through the avocado and yoghurt, and the lime in the beer echoes the lime in the taco.

  Pils or Helles: What's the Difference? ↗

• Aged tequila · excellent match

  Reposado over ice

  Tacos are tequila's home turf: the caramel notes of the reposado meet the roasted edges of the sweet potato, lime and coriander keep it fresh, and the chilli is mild enough for a sip over ice.

  Tequila Blanco, Reposado, and Añejo: what aging changes ↗

• Rosé · good match

  Dry Garnacha rosé, well chilled

  Red fruit and freshness suit the roasted sweet potato, and the acidity keeps the avocado sauce light.

  Which wine pairs with food? A simple approach to choosing ↗

• White wine · good match

  Sauvignon Blanc, dry

  Green, grassy notes mirror the coriander and spring onion, and the acidity answers the lime and feta.

• Tequila blanco · good match

  Tequila blanco as a Paloma (with grapefruit soda and lime, over ice)

  Peppery, green agave and citrus suit the coriander and lime, and the fizz makes the sweet potatoes feel lighter.