You won’t miss the meat in this sweet potato shawarma. The spice rub coating the potatoes brings a lot of savory, earthy, Mediterranean flavors to the table. The sweet potatoes themselves—if done right—give a nice crunch to each bite.
Our trick to crispy sweet potatoes: cornstarch, olive oil, and salt. Before roasting your sweet potatoes in the oven, toss them in these three ingredients. This forms an almost pasty coating around your sweet potatoes, which crisp up and leave the inside of the sweet potatoes soft and fluffy. (Lifehack: You can do these with sweet potato fries, as well.)
To assemble your shawarma, we suggest going in this order: tortilla, cheese (optional), sweet potato, vegetables, sauce. Depending on your garlic tolerance (ours is pretty high), the sauce might be too garlicky. Just adjust with more lime to balance it out.
