Sweet Potato and Mexican Squash Taco’s

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These were delicious, sweet and savory. Packed with all the nutrition that our little boogers need and will keep us satisifed all night.

What you need:
1-2 sweet potato
1-2 Mexican squash
Corn Tortilla
Non-Fat Greek yogurt (in place of sour cream)
1 Avocado
pinch of salt, pepper, and chili powder

In a cast iron skillet saute your peeled and diced sweet potato and diced Mexican squash in olive oil and your spices for about 2 min, then transfer to the oven at 350 for about 15min or until the sweet potatos are done.
Steam your corn tortilla and mash your avocado, assemble everything the way you like it and enjoy!

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