This lighter alternative to a typical tailgating dish uses sweet potatoes—the ubiquitous cold-weather vegetable—in an uncommon way: as taco filling. You sauté the diced sweet potatoes in olive oil, and then pop them into the oven for 15 minutes so they're soft on the inside and just lightly crispy on the outside. Piled into tortillas with black beans, pepper and cheese, they're an autumnal take on a much-loved meal.
Get the recipe: Roasted Sweet Potato and Black Bean Tacos
