Step 1

Put the sweet potato wedges in a large, shallow bowl. Sprinkle 1 Tbsp of the salt over them and add the beer. Add enough water to fully submerge the potato wedges. Cover the bowl and refrigerate for at least 3 hours and up to 12 hours.

Step 2

Position a rack in the top third of the oven. Place a rimmed baking sheet on the rack. Preheat the oven to 425°F.

Step 3

Drain the potatoes and rinse well. Pat them dry with paper towels, removing as much moisture as possible to help them crisp. Transfer them to a large bowl. Add the olive oil, onion powder, garlic powder, pepper, and remaining 1 tsp of salt and toss to coat.

Step 4

Transfer the potatoes to the preheated baking sheet and spread them out in a single layer. Bake for 15 minutes. Flip the potatoes over and bake for an additional 10 minutes or until the undersides are golden brown. Remove the potatoes from the oven and transfer to paper towels to drain.

Step 5

Top each tortilla with 2 or 3 sweet potato wedges and some of the corn, avocado, onion, cilantro, and hot sauce. Serve.