Sweet potato street corn bowls

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STEP 1

Season the sweet potatoes

Heat the oven to 425°F. Toss the cubed sweet potatoes with the olive oil, salt, pepper, paprika, and roasted garlic seasoning, then spread them onto a baking sheet in a single layer, leaving space between the cubes so they roast rather than steam.

Ingredients

Sweet potatoes

4 medium sweet potatoes, peeled and cubed1.5 tbsp olive oil1/4 tsp salt1/2 tsp black pepper1/2 tsp paprika1/2 tsp roasted garlic seasoning (blend below)

Taco beef

1 lb ground beef1 taco seasoning packet

Street corn topping

2 cups corn1/2 cup red onion, diced1/3 cup cilantro, chopped1/2 cup cottage cheese, blended (or sour cream)1/2 cup light mayonnaise2 tbsp cotija cheese, crumbled1 tsp Tajín1 to 1.5 tsp elote seasoning1/2 lime, juiced (plus wedges to serve)

Roasted garlic seasoning (makes about 2 tbsp — you need 1/2 tsp)

2 tsp kosher salt1.5 tsp garlic powder1 tsp brown sugar1/2 tsp smoked paprika1/2 tsp onion powder1/4 tsp crushed dried oregano1/4 tsp black pepper1 pinch chili powder

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