1 1/2lbsweet potatoespeeled and chopped into ½-inch cubes
1red bell pepperthinly sliced
1yellow bell pepperthinly sliced
1red onionthinly sliced
1/3cupolive oil
1limejuiced
1Tbspbrown sugar
1TbspChili Powder
1/2tspgarlic powder
1/4tspdried oregano
1/2tspsmoked paprika
1tspground cumin
1tspkosher salt
1tspblack pepper
5ozbutter lettuce leaves
1/2cupqueso blanco or queso frescocrumbled
For the chipotle crema
1/2cupsour cream
1/3cuphalf and half
1tbspadobo sauce
pinchsalt
Instructions
In a large ziploc bag, toss together the sweet potato cubes, pepper slices, onion slices, olive oil, lime juice, brown sugar, chili powder, garlic powder, oregano, smoked paprika, cumin, salt, and black pepper. Let sit in the refrigerator for at least 30 minutes or overnight to marinate.
When ready to cook, heat oven to 400F. Spread the veggies on a parchment-lined baking sheet and roast for 30-40 minutes, or until sweet potato cubes are fork-tender.
Meanwhile, while the veggies cook, make the chipotle crema. To make this, whisk together the sour cream, half and half, adobo sauce, and salt. Store in the refrigerator until ready to use.
To serve, top the butter lettuce leaves with equal amounts of roasted veggie filling. Drizzle with the chipotle crema and sprinkle with the queso crumbles. Serve warm.