Step 1

Preheat oven to 425°F, and line a large baking sheet with aluminum foil. Set aside.

Step 2

To a food processor, add all crema ingredients (sour cream, cilantro, honey, lime juice, salt, pepper, and chili powder). Pulse a few times until well combined, transfer to an airtight container, and refrigerate until tacos are ready to serve.

Step 3

Add diced sweet potatoes to a mixing bowl. Pour in 2 1/2 Tbsp olive oil, and stir to combine. Add paprika, cumin, chili powder, salt, coriander, black pepper, and cayenne, and stir well to combine.

Step 4

Transfer sweet potatoes to prepared baking sheet, and bake for 22-25 minutes, stirring halfway through, until fork tender and caramelized.

Step 5

While the potatoes are roasting, heat a large skillet over MED HIGH heat. Once hot, add remaining 1 1/2 Tbsp olive oil, then add minced onion. Cook, stirring often, for about 5 minutes.

Step 6

Add garlic and cook, stirring often, for about 30 seconds.

Step 7

Reduced heat to MED LOW, and stir in black beans and corn.

Step 8

Once the sweet potatoes have roasted, add them to the skillet with the black beans and corn, then stir in honey, lime juice, and cilantro.

Step 9

Serve in charred flour tortillas, drizzled with crema, and topped with whichever toppings you’d like.