Crispy Chickpea and Sweet Potato Tacos

Preheat your oven to 400°F (200°C). On a large baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread out in a single layer and roast for about 20-25 minutes or until tender and slightly caramelized. In a separate bowl, mix the chickpeas with the remaining tablespoon of olive oil, salt, and pepper. Add them to the baking sheet during the last 10 minutes of cooking, allowing them to get crispy. While the sweet potatoes and chickpeas are roasting, prepare the avocado-lime crema by blending avocado, Greek yogurt, lime juice, salt, and a splash of water until smooth. Once the chickpeas are crispy, remove everything from the oven. Warm the corn tortillas on a skillet or in the microwave. To assemble each taco, fill a tortilla with roasted sweet potatoes and chickpeas, drizzle with the avocado-lime crema, and garnish with fresh cilantro.