Sticky Sesame Sweet Potato Tacos

🥘 Ingredients

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

🍳 Cookware

• zester
• medium bowl
• baking sheet
• small bowl
• plastic wrap
• small bowl
• baking sheet
• paper towels

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potato into 1/2-inch pieces. Trim and quarter button mushrooms . Core, deseed, and dice bell pepper into 1/2-inch pieces. Zest lime with zester and quarter. Trim and very thinly slice radishes into rounds.

   sweet potato: 1 unit, 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 . (For 4 servings, spread sweet potatoes and mushrooms out across entire sheet.) Toss bell pepper on empty side with a drizzle of oil; season with salt and pepper. (For 4, add bell peppers to a second sheet; roast sweet potatoes and mushrooms on top rack and bell peppers on middle rack.) Roast on top rack for ⏱️ 15 minutes (the veggies will finish cooking in step 5).

   hoisin sauce: 2 tbsp (divided), cooking oil: 4 tsp (divided), salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While veggies roast, in a small bowl (microwave-safe), combine juice from half the lime, 1/2 tsp sugar (1 tsp for 4 servings), a splash of water, and a pinch of salt and pepper. Stir in sliced radishes. Cover bowl with plastic wrap . Microwave for ⏱️ 30 seconds . Remove plastic wrap; stir and set aside to pickle.

   sugar: 2 tsp
4. 

   4

   In a second small bowl , combine mayonnaise , sour cream , and as much sriracha as you like. TIP: Start with half the sriracha, then taste and add more from there if you like things spicy.

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

   5

   Once veggies have roasted 15 minutes, remove baking sheet from oven. (For 4 servings, remove sheet with sweet potatoes and mushrooms; leave bell peppers in the oven.) Using a spatula, toss sweet potato and mushrooms with a pinch of lime zest, remaining hoisin, and half the sesame seeds . Return to top rack until veggies are tender and glaze is tacky, 5-8 minutes more.

   sesame seeds: 2 tbsp (divided)
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 as much creamy sriracha sauce as you like. Serve with remaining lime wedges on the side.

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