Sweet Potato Tacos make for a great lunch or dinner, but throw an egg in there and have a little breakfast too.
My kitchen cooking often gets its inspiration from eating out. I often tell people, “if you want to learn to cook, eat out, taste food, get exposure to flavor, textures and good dining experiences.”
I recently ate at fantastic new restaurant in Nashville called, The Southern and I wrote about it here. It’s modern, sophisticated and homey all at once with a caption over the open kitchen that says, “South of Somewhere.”
That’s how I feel about these sweet potato tacos.
One night before vacation, we were trying to eat what was left in our pantry. That’s how we discovered that a baked and sliced sweet potato tucked inside a grilled tortilla is dreamy and the Plain Jane Sweet Potato Taco was born. Our friend who ate with us said it tasted like pastry. We all fought over the last piece.
But Plain Jane evolved, dresses herself up with kale and became the Tuscan Sweet Potato Taco. This salad found here was also inspired by a restaurant, the Tavern. Their signature Tuscan kale salad with toasted almonds, olive oil, lemon and pecorino is bright and lively and gives the sweet potato lovely Mediterranean notes.
I use raw tortillas from Tortilla Land, and you can find out why here or see them in another taco recipe here. Grilling raw tortillas is part of what makes these taste so good, but you could use any kind of tortilla.
So far, I’ve made sweet potato tacos three different ways, but there are endless ways in my mind. You can add more spice, heat, sugar or butter. Just know that sweet potatoes stuffed into a warm tortilla is a great idea. You can even fold them like a little burrito.
Three Ways to Eat Sweet Potato Tacos
Plain Jane: Grilled tortilla and Sweet Potato, touch of butter or touch of olive oil, salt and pepper.
Tuscan Romeo: Sweet Potatoes, Kale Salad (made with olive oil, lemon, pecorino cheese and toasted almonds).
Southern Belle: Sweet Potatoes, shallots, toasted pecans or walnuts, crunchy red cabbage.
I sauteed a few shallots because I think shallots bring out something special when I made sweet potato lasagna.
- 2 sweet potato (or one very large)
- 1 -2 large shallots, sliced thinly (enough to sprinkle sauteed on 4 tacos)
- 1 tablespoon grapeseed oil (or oil of your choice or butter)
- 1 cup chopped red cabbage
- ¼ cup pecans (can use any nut of your choice, and can caramelize if you want to take this sweeter).
- YOGURT SAUCE
- ½ cup plain yogurt
- 1 teaspoon maple syrup
- ¼ teaspoon dried chile peppers of your choice or ½ teaspoon sriracha sauce
- 4 raw tortillas
- salt, pepper
- Bake sweet potato at 375 for 50-60 minutes until potato is soft. Peel, and slice to desired thickness.
- Saute shallots in oil, until soft, golden. Add sweet potatoes and saute for a few minutes to brown.
- Chop red cabbage finely. You can opt to toss it with the yogurt sauce or assemble in layers. I assemble in layers.
- YOGURT SAUCE
- Mix yogurt with maple syrup and hot sauce. Mix to your own taste, making it as sweet as you want or as spicy. I like little bit of a kick and not too sweet.
- Season with salt and pepper
- COOK TORTILLAS
- If raw, 30 seconds on each side on griddle. If you have purchased cooked tortillas, grill until warmed through.
- Sweet potato, red cabbage, nuts, yogurt sauce
Other Sweet Potato Dishes from Spinach Tiger